CHICKPEA AND CORN SALAD WITH GREEN TAHINI JALAPENO SAUCE

- METHOD -

Put all the green sauce ingredients into a blender and blend until creamy smooth. That’s it, sauce made!

Then pour a generous dollop of extra virgin olive oil in a large non-stick saucepan. Tumble in the chickpeas and fry on high heat until they start to turn golden brown. While the chickpeas are frying, use a sharp, large chef’s knife to slice the corn kernels off the mealies. Add the kernels to the chickpeas along with a bit more olive oil if needed and fry until the corn is cooked – about 5 minutes. Add a very generous shake of Cape Herb & Spice Smokehouse BBQ Rub for the final two minutes of frying.

Plate chickpeas and corn up with the micro herb and lettuce selection, crumble over the feta and scatter over coriander leaves. Serve with the green sauce and extra lime wedges.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za