✨ Two menus for entertaining in September
Don’t wait for an opportunity. Create one.
NEW — Menu No. 14
What if you were the one to send out the invitation?
Almost everything is prepared in advance, so you can enjoy your guests’ company as soon as they arrive.
WORTH REDISCOVERING — Menu No. 1
They’re arriving at 7 pm. So am I.
The menu for those days when you really don’t have time.
Mediterranean chickpea salad
Description
Prepare the dressing by whisking together the mustard, lemon juice, garlic, chilli flakes, sumac, salt and pepper, then add the olive oil while continuing to whisk to emulsify. Add the chickpeas, cucumbers, tomatoes, red peppers, onion, parsley and mint, as well as the avocado, which should be well covered by the dressing so as not to darken. Serve at least 30 minutes later. This salad can be kept for a few days.
Ingredients
Instructions
-
Preparation (traditional method)
- Prepare the vinaigrette: whisk together the mustard, lemon juice, pressed garlic, chilli flakes, sumac, salt and pepper.
- Drizzle in the olive oil while continuing to whisk until you obtain an emulsion.
- In a large salad bowl, combine the chickpeas, cucumber, tomatoes, red peppers, onion, parsley and mint.
- Add the avocado, then pour over the vinaigrette, making sure to coat the avocado pieces well to prevent them turning black.
- Mix gently and leave to stand for at least 30 minutes before serving.
This salad can be kept for 2 to 3 days in the fridge.
