a totally scrumptious salad: green beans with dukkah roasted chickpeas & pesto dressing
dukkah roasted chickpeas in salad
i was so lucky to find myself standing in Yotam Ottolenghi's wonderful deli in Nottingham this past summer with my Sahar {cousin-love-sister} trying to narrow down (the hardest part) what to order for a quick lunch. we ended up with way more ahhhmazinngly fresh and tasty food than we could possibly consume (and we can certainly consume a good bit) wrapped in beautiful crisp white boxes to go (the only table of 10 in the back was full of people eating happily with no intentions to leave). we sat on a little wall just outside devouring spiced roasted cauliflowers, grilled aubergine with cucumbers and red peppercorns, mixed beans with dill and coriander seeds, and crushed beetroots with labne and grains of paradise. does it sound as simply delicious, uncomplicated yet sophisticated as it was? i haven't even started on the desserts yet. maybe it's best i leave it to your imagination. let me just say i have never seen meringue as large, tasty and beautiful. when we were paying for the food my cousin picked up a jar labeled Dukkah *(see below for more on this Egyptian spice blend) and asked if I'd ever cooked with it. i had not. said jar was promptly paid for and tossed in my bag. "i'm sure my cousi will find a great way to use it" she said. well, i finally got around to using the Dukkah in a green bean and roasted chickpea (garbanzo) salad inspired by the genius food we'd shared that glorious sunny day in London. it was such a successful dish: pure and simple, filling, good for you, slightly spicy, crunchy, and really full of flavor. it's been added to the list of favorites. i'm thinking a fresh jar of Dukkah might be just the excuse for another trip to London. i wish. :-)
ingredients for 4-6 servings of salad:
Ottolenghi deli Notting Hill
1 cup cooked garbanzo beans (see roasted garbanzo bean recipe here-add Dukkah to the beans prior to roasting)-for roasting the beans you will need extra virgin olive oil, spices such as dukkah or cumin and cayenne pepper for spiciness, sea salt, & pepper (to taste)
2-3 cups cleaned haricots verts (or green beans), cooked for just a few minutes in lightly salted rapidly boiling water (until just tender) and then cooled down in ice bath to retain color and crispness
1 red bell pepper, thinly sliced (julienned)
1 cup sliced (cubed) ripe tomatoes
4-5 scallions, thinly sliced
3-4 tbs home made walnut-parsley easto (recipe below)
1/2 of a small lemon or a lime, freshly juiced
extra virgin olive oil
1/4 cup or lightly more crumbled french feta cheese
for the walnut-parsley pesto blend together in a blender with a steel blade:
1 cup cooked garbanzo beans (see roasted garbanzo bean recipe here-add Dukkah to the beans prior to roasting)-for roasting the beans you will need extra virgin olive oil, spices such as dukkah or cumin and cayenne pepper for spiciness, sea salt, & pepper (to taste)
2-3 cups cleaned haricots verts (or green beans), cooked for just a few minutes in lightly salted rapidly boiling water (until just tender) and then cooled down in ice bath to retain color and crispness
1 red bell pepper, thinly sliced (julienned)
1 cup sliced (cubed) ripe tomatoes
4-5 scallions, thinly sliced
3-4 tbs home made walnut-parsley easto (recipe below)
1/2 of a small lemon or a lime, freshly juiced
extra virgin olive oil
1/4 cup or lightly more crumbled french feta cheese
for the walnut-parsley pesto blend together in a blender with a steel blade:
Ottolenghi deli Notting Hill
1 cup cooked garbanzo beans (see roasted garbanzo bean recipe here-add Dukkah to the beans prior to roasting)-for roasting the beans you will need extra virgin olive oil, spices such as dukkah or cumin and cayenne pepper for spiciness, sea salt, & pepper (to taste)
2-3 cups cleaned haricots verts (or green beans), cooked for just a few minutes in lightly salted rapidly boiling water (until just tender) and then cooled down in ice bath to retain color and crispness
1 red bell pepper, thinly sliced (julienned)
1 cup sliced (cubed) ripe tomatoes
4-5 scallions, thinly sliced
3-4 tbs home made walnut-parsley easto (recipe below)
1/2 of a small lemon or a lime, freshly juiced
extra virgin olive oil
1/4 cup or lightly more crumbled french feta cheese
for the walnut-parsley pesto blend together in a blender with a steel blade:
green bean salad with pesto dressing
1 large bunch (1 cup) fresh organic flat leaf parsley
1 small bunch fresh organic basil (about 10-15 leaves)
10-12 raw walnuts
1-2 cloves of garlic
1/4 cup extra virgin olive oil
sea salt
freshly ground pepper
a few tsp of water may be needed to add to the blender to soften the pesto
build the salad in a shallow bowl starting with the cold (cooked) beans, bell pepper, tomatoes, chives or scallions, and crumbled cheese. top with slightly cooled but still crisp roasted garbanzo beans. dress with pesto dressing and mix just prior to serving. for the dressing combine 4-5 tbs of the pesto with lemon/lime juice and a few more tsp of olive oil if needed, mix well. taste and adjust seasoning. drizzle over the salad just before serving.
*Dukkah is an Egyptian spice mixture often served (marinated in olive oil) with pita bread. to make your own you will need:
3/4 cup sesame seeds
1/4 cup hazelnuts
1/2 cup whole coriander seeds
2 tablespoons cumin seeds
1/2 teaspoon salt
1/4 teaspoon black peppercorns
toast the sesame seeds and hazelnuts in the oven (separately), then combine all ingredients and grind in food processor for 3-4 minutes.