Foodies
MELON AND CHICKPEA SALAD
with a herb dressing
500 ml mixed chopped herbs (i.e. rocket, danhia, parsley, basil, mint, celery leaves, etc.) 4 cloves of garlic, chopped 1 red chilli, chopped a pinch each of sugar, salt and pepper 100 ml Balsamic vinegar 200 ml olive oil 1 red onion, chopped 1 x 410 g tin chickpeas drained 250 ml melon, diced 100 g diced mozarella (optional)
Hentie Burger
• Put the herbs, garlic, chilli, salt, pepper and sugar in a liquidizer with the balsamic vinegar and olive oil. • Pulse until finely chopped. • Add this dressing to the chickpeas, onions and melon. • Mix well and put in fridge until needed. • Serve on rocket leaves or in half a melon. • Diced mozzarella cheese can be added with the chickpeas.
Discover more of Antoinette's delicious recipes in Life on a Table To order your copy contact Bonn Nortjé at Venture Publications: bonn@venture.com.na
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