Bean, chickpea, yoghurt, and mint salad.
Cook time: 6 mins | Prep time: 8 mins | Serves: 4
Ingredients.
60ml extra virgin olive oil
2 garlic cloves, roughly chopped
100g asparagus, trimmed and cut into 1/3’s
100g green beans, trimmed and cut into 1/3’s
400g tinned chickpeas, rinsed
150g mini Roma truss tomatoes
1 cup Greek pot set yoghurt
Garnish
2 tablespoons hulled organic hemp seeds
10 fresh mint leaves, torn
salt and pepper
Balsamic or pomegranate molasses to drizzle
Method.
1. In a large frying pan on medium heat add olive oil with garlic, asparagus, beans, chickpeas, tomatoes, salt and pepper. Stir and cook for 5-6 minutes. Let veggies cool for 5 minutes.
2. On a serving platter dollop yoghurt around the outside of the platter to make a wreath. Spread into a circle with the back of a spoon and then spoon the vegetables into the centre of the yoghurt wreath.
3. Top with hemp seeds, fresh mint leaves, extra virgin olive oil, salt, and cracked pepper with a splash of balsamic glaze or pomegranate molasses.
