Name: Spinach and zucchini salad with yoghurt hummus
Cook time: 60 min
Total time: 60 min
Yield: 1
Ingredients: 1/2 cup (100g) dried chickpeas; 1 small zucchini (90g), sliced thickly; 1 clove garlic, unpeeled; 2 tablespoon fresh lemon juice; 2 teaspoon tahini; 1 tablespoon goat milk yoghurt; 60 gram baby spinach leaves; 1/2 small red onion (50g), thinly sliced

Spinach and zucchini salad with yoghurt hummus

Studded with chickpeas and dressed with a lemony yoghurt hummus, rich with the sesame flavour of tahini, this spinach and zucchini salad is the yummiest way possible to boost your iron levels.

Ingredients

1/2 cup (100g) dried chickpeas

1 small zucchini (90g), sliced thickly

1 clove garlic, unpeeled

2 tablespoon fresh lemon juice

2 teaspoon tahini

1 tablespoon goat milk yoghurt

60 gram baby spinach leaves

1/2 small red onion (50g), thinly sliced

Method

1.Place chickpeas in small bowl, cover with water; stand overnight, drain. Rinse under cold water; drain.

2.In a small saucepan of boiling water, cook chickpeas uncovered, until just tender. Drain over a small bowl, reserve 2 teaspoons of the liquid. Rinse chickpeas under cold water; drain.

3.Cook zucchini and garlic on heated and lightly oiled grill plate (or grill or barbecue) until browned both sides. When cool enough to handle, peel garlic.

4.Blend or process 1/4 cup cooked chickpeas, juice, tahini, yoghurt, reserved liquid and garlic until smooth.

5.Place spinach, onion and remaining chickpeas in medium bowl; toss gently to combine. Serve salad drizzled with yoghurt hummus.

Women's Weekly Food

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Ingredients

Method

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