Guest guest Posted September 7, 2008 Report Share Posted September 7, 2008 Warm Mediterranean and Char-Grilled Fennel Salad olive oil 1 baby fennel bulb, quartered lengthways 1 capsicum (bell pepper), seeded, quartered 1 red onion, quartered 1 garlic clove, crushed 1 tomato, seeded, diced 1 & #8260;2 cup canned chickpeas (garbanzo beans), drained and rinsed 8 teaspoons shredded basil leaves 8 teaspoons chopped flat leaf parsley 8 teaspoons lemon juice 1. Heat a char-grill pan over medium-high heat, cook fennel, capsicum (bell pepper) and red onion, drizzled with olive oil, for 3 to 4 minutes each side or until softened and slightly charred, season with salt and pepper. 2. Heat oil in a small frying pan over medium heat, cook garlic and tomato for 2 minutes. 3. Add chickpeas and cook for a further 1 to 2 minutes or until chickpeas are heated through, season with salt and pepper. 4. Combine vegetables, chickpeas, herbs and lemon juice in a bowl and drizzle with olive oil and season to taste. 5. Spoon into a serving bowl to serve. Quote Link to comment Share on other sites More sharing options...
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