Ingredients
- 1 tin chickpeas, drained and rinsed
- Olive oil
- Salt and pepper
- 1 tsp each fennel and cumin seeds
- Shoulder of lamb, cooked, shredded
- 1 Chinese cabbage, finely sliced
- 1 yellow pepper, finely sliced
- 1 pack feta, roughly broken into cubes
- FOR THE DRESSING
- 100ml olive oil
- 2 tbsp sherry vinegar
- Big squeeze of honey
- Salt and pepper
- Large bunch of mint, finely chopped
- Salt and pepper
Heat the oven to 200 degrees/gas mark 6. Toast the chickpeas on a tray in the oven for about 15 minutes with a little olive oil, some salt and pepper, and the fennel and cumin seeds. Leave aside to cool. Make the dressing by mixing all the ingredients together and adding the finely chopped mint at the end.
To assemble the salad, toss all the ingredients together with the dressing and serve on a platter.
dkemp@irishtimes.com
Food cooked and styled by Domini Kemp and Gillian Fallon
