Josephine Prendergast
250 g Mount Zero chickpeas
1 punnet cherry tomatoes
1 bunch coriander
2 small or 1 larger zucchini
1 red onion
1 cups split and pitted hardy mammoth olives
2 tablespoons Mount Zero Red wine vinegar
3 tablespoons Mount Zero olive oil
1 tablespoon smokey paprika
1 tablespoon coriander powder
tablespoon cumin powder
teaspoon oregano
Split cherry tomatoes in half and sprinkle with salt and oregano ( no oil) and dry in an oven overnight or day of using on a higher oven heat.
Cook chickpeas and drain, while hot dress in red wine vinegar and olive oil so they soak it up, season and taste.
Cook onion and zucchini in a little olive oil and when just soft, add paprika, coriander and cumin and cook gently until just cooked but not mashed.
Mix all together with chickpeas, tomatoes and all except coriander.
Season and taste, you can add some more vinegar or oil to taste and season with more spices to your taste, or add flaked chilli too if desired.
Lastly mix through the coriander when happy with your seasoning and mixing - so you won't bruise the coriander
This is a great batch salad you can make on a Sunday to have in your fridge for a quick dinner with some grilled fish or meat or tempeh and it will hold up well for work or school box lunches, with a tin of beautiful tuna packed alongside it. Enjoy!
