Fresh Greek potato bowl

Pilbara News - - Pilibra Lifestyle -

Prepa­ra­tion: 10 min­utes Cook­ing: 15 min­utes Serves: 4–6 In­gre­di­ents 5 pota­toes, sliced thickly 2 cups of cooked chick­peas 100g string­less beans, steamed lightly 1 red onion or salad onion, sliced finely 1 pun­net cherry toma­toes 1 tbsp finely chopped mint

1⁄4 cup pars­ley, coarsely chopped

Dress­ing Juice of 1 lemon Freshly ground black pep­per to taste 2 tsp soy sauce tsp ground cumin 1⁄4 cup nat­u­ral yo­ghurt 1⁄2 1 tbsp olive oil

1⁄4 cup tahini (sesame seed paste)

Method Boil, mi­crowave or steam potato slices un­til ten­der. Cool. Place potato, chick­peas, beans, onion and cherry toma­toes in a large at­trac­tive serv­ing bowl. Com­bine dress­ing in­gre­di­ents in a bowl. Beat un­til smooth. Pour over salad mix­ture in bowl. Toss gen­tly to coat in­gre­di­ents. Be­fore serv­ing, sprin­kle with pars­ley and mint. Hint: Tahini can be pur­chased at a good su­per­mar­ket or health food shop.

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