Elizabeth Arnott

Chickpea, Tuna and Tomato Salad

Chickpeas and tuna combine well with cherry tomatoes to make an attractive and delicious main-course salad.  It tastes much better if you can use fresh tuna

Time: 15 minutes 
Serves: 2 
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Ingredients: 
14oz (400g) can chickpeas 
8 oz (225g) fresh tuna steak or 
7 oz (200g) can tuna in spring water (drained and flaked) 
4 oz (115g) cherry tomatoes (halved) 
1 small red bell pepper (seeded and chopped) 
3 oz (85g) watercress/arugula/baby spinach leaves 
3 tbspn olive oil 
1 tbspn balsamic vinegar 
2 – 3 tspn fresh mixed herbs (chopped) 
Black pepper to taste 

Garnish: 
Handful of fresh mixed herbs (chopped) 
 
Method: 
  1. Grill, cool and flake the fresh tuna  
  2. Drain the chickpeas  
  3. In a bowl, add chickpeas, tomatoes, red pepper, watercress/arugula/spinach, and flaked tuna and toss  
  4. In a separate bowl, put the oil, vinegar and chopped herbs and whisk together. Season to taste  
  5. Drizzle dressing over the salad and gently toss 6. Serve garnished with more chopped fresh herbs 

Pine Nuts with Coriander and Parsley

When I discovered how to combine pine nuts with coriander (cilantro) and parsley, I was knocked out by their exquisite and subtle taste.  Serve this dish on its own, so you don’t drown out its delicate taste with other stronger flavours

Time: 15 minutes 
Serves: 2 
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Ingredients: 
8 oz (250g) pine nuts 
4 tbspn olive oil 
2 oz (60g) fresh coriander (cilantro) leaves (stalks removed) 
2 oz (60g) fresh parsley leaves (stalks removed) 
2 tbspn fresh lemon juice 
1 - 2 garlic cloves (peeled and crushed) 
1 - 2 shallots (finely chopped) 
Salt and pepper

Method: 
  1. Add 1 tbspn oil to a frying pan and toast the pine nuts very carefully. It is very important to pay attention, stir constantly and gently, and make sure they do not burn. Do not multi-task! They can burn in an instant.  Set aside to cool 
  2. Chop the parsley and coriander leaves, place in a serving bowl and add the shallots and cooled pine nuts 
  3. Whisk together the lemon juice, remaining oil, garlic and seasoning 
  4. Gently toss the dressing into the salad 
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