Sunday, June 14, 2015


A lovely light meal for those sweltering summer nights


1 small red onion ,peeled and finely sliced
1 to 2 fresh red chillies ,deseeded and finely sliced
2 handfuls ripe red or yellow tomatoes
1 lemon
Etra-virgin olive oil
Sea salt and freshly ground black pepper
2 cans chickpeas drained
1 handful fresh mint,chopped
1 handful fresh basil,finely ripped
100 g feta cheese


Mix de onions and chillies together in a bowl.Add the tomatoes,miing them in with the onion and chillies.,Scrape all of this and the juice into a bowl and dress with the juice of half a lemon and 3 tablespoons of extra -virgin olive oil.season to taste.
Heat the chickspeas in a pan ,then add 90 % of them to the bowl.
Roughly mash the remainder with a potato masher or using the back of a tablespoon Add them to the bowl and mi to combine .Allow to marinate for a while.
Mush up the remaining chickpeas and add these as well -they will give a nice creamy consistency.Allow to marinate ,until the mixture comes down to room temperature.
When you're ready to serve ,add the fresh mint and basil.Taste for seasoning and add the other half of the lemon juice ,if desired.
Crumble with feta and serve.

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