Smashed Chickpea, Edamame & Pecorino Salad
Pictured at right
The flavours in this salad are bright and a simple dressing of olive oil and lemon ties everything together nicely.
2 cups frozen edamame
2 cups frozen peas
400g can chickpeas, rinsed and drained ½ packed cup each basil, mint and flat
leaf parsley leaves
½ bunch chives, chopped
100g pecorino cheese, shaved Finely grated zest and juice of 1 lemon 2 tablespoons extra virgin olive oil, plus
extra for drizzling
Crusty bread, such as a baguette, to serve
Blanch the peas and edamame for 1-2 minutes, refresh in ice cold water, drain and set aside.
Smash the chickpeas with a potato masher, to slightly break them up but not completely crush. Remove and discard any loose skins.
Put all the ingredients in a large bowl, season well with salt and pepper to taste and toss well to combine. Drizzle with extra olive oil and serve with crusty bread. Serves 6
FOOD / GATHERINGS
en-nz
2022-01-01T08:00:00.0000000Z
2022-01-01T08:00:00.0000000Z
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