Salad of Chick Peas, Cucumbers & Preserved Lemon

Name: Salad of Chick Peas, Cucumbers & Preserved Lemon
Yield: Serves 6
Cuisine: French
Ingredients: 3 Lebanese cucumbers, peeled and cut into 3mm dice; 1 x 450 g can chick peas, drained, skins gently pinched off; a splash aged red-wine vinegar [such as Forum Cabernet vinegar]; a splash aged red-wine vinegar [such as Forum Cabernet vinegar]; 12 baby cos leaves [from about 2-3 lettuces], washed and spin-dried; 12 baby cos leaves [from about 2-3 lettuces], washed and spin-dried; 1 clove garlic, finely chopped; 3 spring onions, bases trimmed, finely chopped [including a little of the green ends]; ½ bunch mint or basil, torn into small pieces; ½ bunch mint or basil, torn into small pieces; 3 pieces preserved lemon, flesh discarded, rind finely diced; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 40-60 ml extra virgin olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

Sometimes a simple salad can lift a grilled fish or meat to an elegant little meal. This quickly prepared salad is also a good partner for a takeaway rotisserie chicken, such as one from Victor Churchill in Woollahra, New South Wales.

Ingredients

1 x 450 g can chick peas, drained, skins gently pinched off
3 Lebanese cucumbers, peeled and cut into 3mm dice
1

Europe
Australian
Oceania
Australia
France
New South Wales
Woollahra
Side dish
Preserve
Mediterranean
Vegan
Gluten-free

Method

Place the chick peas, cucumber, garlic, spring onions, mint or basil and preserved lemon in a bowl. Combine using your hands and taste for saltiness before seasoning with pepper. Moisten with the oil and vinegar.
Distribute between 12 cos leaves and serve 2 per person with your chosen fish or meat.