Wednesday, 26 February 2014

Chickpea, Beetroot and Orange Salad with a Caper Honey Dressing


This is a beautiful salad perfect for lunch, or you could even serve it with some meat as a hearty dinner. It might take some foraging through your local fruit and veg stores to find a couple of different types of beetroot, these earthy vegetables have such a magnificent marbled effect inside and make any salad look absolutely beautiful. The dressing is what brings this all together - the sweetness from the honey combined with the salty capers is a match made in heaven. 

Ingredients
1 Can of Chickpeas 
3-4 Different Coloured Beetroot
50g Capers
1 Orange - Skinned
1 Egg
2 tbsp Olive Oil
2 tbsp Honey
1 Lime
1 Mixed Leaf Salad

Method

1. In a mixing bowl, combine the juice of one lime and 2 tbsp Honey, whisk together. 

2. Slowly pour in the olive oil whilst whisking and continue until emulsified then add all of the capers. Save a little bit of this dressing to pour over the salad later.

3. Drain the chickpeas and add these to the mixing bowl with the dressing, toss thoroughly until all of the chickpeas are coated in the dressing and season with salt and pepper and leave to sit whilst you prepare the rest of the salad.

4. Bring a pot of water to a boil and slowly lower the egg into the water. Boil for 6 minutes and peel off shell immediately. 

5. Place mixed leaves around a large white dish leaving room in the middle for the chickpeas. Slice the beetroot using a mandolin or slice with a knife as thin as you can manage. Then slice the orange into thin segments and scatter the beetroot and orange throughout the mixed leaves. 

6. Drizzle the remaining dressing over the leaves and then put the chickpeas and capers in the centre of the dish. Finish with putting the runny boiled egg on top and enjoy!