Name: Warm chickpea, fennel & pepper salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: British
Ingredients: 2 large red peppers; 2 tbsp olive oil; 1 medium red onion chopped into small dice; 1 large shallot finely sliced; 2 garlic cloves crushed and finely chopped; 1 small bulb fennel chopped into small dice; 1 sprig of fresh rosemary; 1 bay leaf; 1 tsp vegetable bouillon powder; 2 x 410g cans chickpea drained and rinsed; zest of 1 lemon finely chopped; 20g packet (or a large a large handful) flatleaf parsley chopped; 1 tbsp red wine vinegar; 4 tbsp extra-virgin olive oil

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Warm chickpea, fennel & pepper salad

Warm chickpea, fennel & pepper salad

Ruth Watson

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Serves 4

Easy

Cook: 45 mins - 1 hr

A star rating of 4.5 out of 5.4 ratingsRate

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A vibrant salad that tastes delicious either hot and cold

Vegetarian

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Baked sea bass with lemon & herbs (with Tarator sauce)

A star rating of 2.8 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

2 large red peppers
2 tbsp olive oil
1 medium red onion

chopped into small dice
1 large shallot

finely sliced
2 garlic cloves

crushed and finely chopped
1 small bulb fennel

chopped into small dice
1 sprig of fresh rosemary
1 bay leaf
1 tsp vegetable bouillon powder
2 x 410g cans chickpea

drained and rinsed
zest of 1 lemon

finely chopped
20g packet (or a large a large handful) flatleaf parsley

chopped

For the dressing

1 tbsp red wine vinegar
4 tbsp extra-virgin olive oil

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Nutrition: per serving

kcal342
fat21g
saturates2g
carbs29g
sugars0g
fibre8g
protein11g
salt1.25g

low

Method

step 1

For the dressing, pour the vinegar into a small jug, season with salt and pepper, then whisk in the oil. Leave to one side.
step 2

Perch the peppers over 1 or 2 gas burners (or put them under a hot grill) and blacken them, turning all the time to expose the red skin to the naked heat. When completely charred, tuck them into a plastic bag and leave for 10 minutes. Scrape off the blistered skin, seed and cut the flesh into medium dice. Set aside.
step 3

Heat the oil in a large non-stick fryingpan over a medium heat and tip in the onion and shallot. Fry for 3-4 minutes, stirring frequently. Add the garlic, fennel, rosemary and bay leaf. Fry for 5-6 minutes, stirring frequently, without letting the vegetables colour.
step 4

Pour 200ml/7fl oz boiling water into a heatproof measuring jug and whisk in the bouillon powder. Pour into the frying pan, tip in the chickpeas and stir. Bubble vigorously for about 5 minutes or until the juices have nearly disappeared. Remove from the heat and cool for a few minutes.
step 5

Scrape the contents of the frying pan into a large mixing bowl, then throw in the peppers, lemon zest and parsley. Pour in the dressing and toss gently but thoroughly. Taste and adjust the seasoning. Serve warm or at room temperature.

RECIPE TIPS

GETTING AHEAD

Make the salad up to 12 hours ahead. Take it out of the fridge at least 2 hours before serving

Recipe from Good Food magazine, July 2002

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A star rating of 4.5 out of 5.4 ratings

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