U3A Recipe Exchange

Ingredients

·        2 cos lettuce or iceberg

·        1 tomato, cut into wedges

·        1 julienned carrot

·        3 red radishes

·        1 can chickpeas

·        1 avocado, cut into wedges

·        ¼ bunch flat leaf parsley

·        2 sprigs mint

·        ½ cucumber, sliced

·        30 g walnut halves

·        Dressing

·        Lemon zest

·        Lemon juice

·        Olive oil

·        Salt

. pepper

Instructions

01.       Wash lettuce and either tear or cut them into pieces. Place in a medium salad bowl with water and ice.

02.       Peel and julienne one carrot and place it in a bowl with water and ice and set aside.

03.      Wash and drain the chickpeas and place on a serving platter. Peel and cut avocado and add to the platter. Add chopped parsley, chopped mint and sliced cucumbers (optional - sliced red pepper and sliced red onion if you wish). Toast walnut halves in a non-stick frying pan and add to the platter.

04.       Dressing: Zest the lemon and squeeze the juice and add to a jar. Add 2 tbsp of olive oil, salt and pepper to your taste.

05.      To assemble the salad, strain the lettuce and carrots and combine with the rest of the ingredients from the platter. Shake the dressing well and drizzle over the salad. Toss to combine. Taste and adjust the seasoning.

Note: you can serve this with a pan-fried chicken breast and buttered French stick. Serves 6