Salad of quinoa, chickpeas, mung bean sprouts, beetroot & shanklish

Salad of quinoa, chickpeas, mung bean sprouts, beetroot & shanklish

By
From
Huxtabook
Serves
4 as part of a shared meal
Photographer
Chris Middleton

Ingredients

Quantity Ingredient
100g dried chickpeas, soaked in cold water overnight, then drained
pinch bicarbonate of soda
200g quinoa
200g shanklish, (see Note)
150g mixed sprouts
1 golden baby beetroot, sliced into thin rounds
1 red baby beetroot, sliced into thin rounds
2 radishes, sliced into thin rounds
1 tablespoon za’atar, (see Note)
100ml extra virgin olive oil
30ml lemon juice
12 mint leaves, washed

Method

  1. Place the chickpeas and bicarbonate of soda in a saucepan of salted cold water and bring to the boil. Reduce the heat and simmer for 30–45 minutes, or until the chickpeas are tender, but still holding their shape. Drain in a colander, then tip onto a tray to cool at room temperature.
  2. Toss the cooked quinoa in a large mixing bowl with all the other ingredients, tearing the mint as you add it.
  3. Season to taste with sea salt and freshly ground black pepper.
  4. Serve in a large bowl, or piled on a platter.

Note

  • Shanklish is a dry, crumbly levantine cheese made from cow’s or sheep’s milk. About the size of a tennis ball, it is mixed with aleppo pepper, then hung and finally rolled with za’atar. Look for it in Middle Eastern food stores.

Note

  • Za’atar is a Middle Eastern spice mix containing sesame seeds, sumac and dried herbs such as thyme. It is sold in spice shops.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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