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Salad of Chick Peas, Cucumbers & Preserved Lemon

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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

Method

  1. 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.
  2. Distribute between 12 cos leaves and serve 2 per person with your chosen fish or meat.

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