Recipe of the Month – ENSALADA by El Barco
Vegetarian (contains lactose but gluten-free)
200 g Chickpeas
100 g Feta (if possible organic)
3/4 Red pepper
20 g Chia seeds
40 ml Olive oil
2 tbsp Honey
20 g Mustard
20 ml Vinegar
To taste Salt and pepper
Method of Preparation
Preheat the oven to 180 degrees. Start by cutting the extremities of the red pepper and removing the seeds. Continue cutting the pepper in strips that can be placed flat on an oven tray (skin side on the tray). Splash some olive oil onto the slices and add a pinch of salt and pepper. Place in the oven and leave for about 20 minutes, until nice and soft. Leave to cool.
Cut the feta and avocado in cubes and place in a large bowl. Add the chickpeas*, chia seeds and cold grilled red pepper that you will have sliced in julienne. Pour the dressing and gently mix your salad. Serve with a touch of coriander and soya beans to finish.
*If you are using dried chickpeas, soak overnight by placing in a large bowl and covering with cold water. Drain the water and rinse the chickpeas. Boil chickpeas with salt and laurel leaf for approximately 30 minutes as they start getting soft. Remove and rinse before using in your dish.
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