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Zucchini, turmeric and chickpea salad

Name: Zucchini, turmeric and chickpea salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: 1/2 cup (125ml) extra virgin olive oil; 100g crustless sourdough bread, torn; 4 medium zucchini, quartered lengthways; 200g hummus; 2cm piece (30g) turmeric, finely grated; Finely grated zest 1/2 lemon; Juice of 1/2 lemon; 1/2 red onion, thinly sliced; 1 tbs sherry vinegar; 400g can chickpeas, rinsed, drained (we used Woolworths Macro); 70g almonds, roasted, chopped; 1/2 cup mint; 1/2 cup flat-leaf parsley; 15 cherry tomatoes, halved; 1 garlic clove, crushed; 1/3 cup (40g) pitted green olives, chopped

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by Shannon Bennett

Chef

Jan 11, 2019

A bright salad filled with fresh veggies will be the star of your party table.

1/2 cup (125ml) extra virgin olive oil
100g crustless sourdough bread, torn
4 medium zucchini, quartered lengthways
200g hummus
2cm piece (30g) turmeric, finely grated
Finely grated zest 1/2 lemon
Juice of 1/2 lemon
1/2 red onion, thinly sliced
1 tbs sherry vinegar
400g can chickpeas, rinsed, drained (we used Woolworths Macro)
70g almonds, roasted, chopped
1/2 cup mint
1/2 cup flat-leaf parsley
15 cherry tomatoes, halved
1 garlic clove, crushed
1/3 cup (40g) pitted green olives, chopped

Method

1.

Heat 90ml oil in a frypan over mediumhigh heat. Add sourdough and cook, stirring regularly, for 5 minutes or until golden. Using a slotted spoon, transfer to a plate lined with kitchen paper to drain.
2.

Rub zucchini with remaining 35ml oil and 1 tbs salt flakes. Heat a chargrill pan or barbecue to medium-high heat and grill zucchini for 3 minutes each side or until tender and charred. Set aside.
3.

To make the dressing, place hummus, turmeric and lemon zest and juice in a bowl and whisk until well combined. Place the onion and vinegar in a small bowl, toss to combine and set aside for 5 minutes to pickle.
4.

Place chickpeas, almonds, mint, parsley, tomato, garlic, sourdough and zucchini in a bowl and gently toss to combine. Season. Spread a layer of dressing on a serving platter and top with zucchini mixture, drained pickled onion and olives. Serve with the remaining dressing.