Chickpea and dill-marinated cucumber salad with roasted garlic dressing
- 2 whole garlic heads
- olive oil
- 2,5ml (½ tsp) Dijon mustard
- 5ml (1 tsp) honey
- 30ml (2 tbsp) olive oil
- 15ml (1 tbsp) white wine vinegar
- 45ml (3 tbsp) Greek yoghurt
- 60ml (¼ cup) cold water
- ¾ cucumber, sliced into thin rounds
- 60ml (¼ cup) red wine vinegar
- 30ml (2 tbsp) avocado or olive oil
- 2,5ml (½ tsp) garlic
- 20ml (4 tsp) fresh dill, lightly chopped
- zest of 1 lemon
- 2 x 400g tins chickpeas, drained
- ½ red onion
- 300g vine tomatoes
- 40g watercress or baby salad leaves
Preheat the oven to 190°C.
For the dressing, place the garlic heads in foil, drizzle with olive oil and seal the foil. Bake in the preheated oven until soft and tender, 20 – 30 minutes.
Squeeze the soft garlic from its skin and place in a food processor. Add the rest of the ingredients for the dressing and purée until smooth. Season.
Marinate the cucumber by tossing the sliced cucumber, vinegar, oil, garlic and dill together. Place in the fridge to marinate for 30 minutes.
Add the lemon zest to a dry pan and toast over low heat until crisp, 2 – 3 minutes. This will add a nice crunch to the salad.
Toss the chickpeas with the red onion, vine tomatoes, salad leaves and drained cucumber. Drizzle with a little of the dressing just before serving, scatter the crispy zest on top and serve with the remaining dressing on the side.
Make different versions of this salad by replacing the chickpeas with either kidney or butter beans. To bulk up the salad you can add smoked chicken, tuna or sliced biltong pieces.