Recipe by Jacques Erasmus
INGREDIENTS
• 2 x 400 g cans chickpeas, drained and rinsed
• 250 g baby tomatoes, halved
• 2 avocados, peeled, pitted and sliced
• 1/2 onion, sliced and blanched
• 2 handfuls spekboom leaves, rinsed
• Maldon salt, to taste
• For the dressing, mix together
• 1/3 cup extra virgin olive oil
• 3 T white-wine vinegar
• 1 T honey
• 1 T smooth mustard
• Freshly ground black pepper
• 2 sprigs flat-leaf parsley, roughly chopped
COOKING INSTRUCTIONS
Remove the chickpea shells and place in a salad bowl with the tomato, avocado, onion and Spekboom leaves and pour over the dressing.
Lightly mix and allow to rest for two to three minutes before serving, sprinkled with salt to taste.
The Spekboom has everyone talking, planting and tasting
