Image: Alan Benson, from Easy Mediterranean (Murdoch Books)
The chickpeas and avocado add nutritious substance to this otherwise light and bright salad – I especially love the fresh pop of the peas. As ever, tender fresh peas are best here – it’s really not a big deal to pod a few. If you only have frozen peas, that’s fine, just tip them into a strainer and pour boiling water over them – they won’t need any more cooking. I sometimes sprinkle garlicky crumbs on top instead of sesame seeds: just flash fry some bread crumbs in olive oil until golden, adding a little crushed garlic and sea salt flakes towards the end.
Serves 4 as a side
for the dressing
2 tablespoons lemon juice
½ teaspoon Dijon mustard
½ garlic clove, crushed
4 tablespoons mild olive oil
12 mint leaves, finely chopped
sea salt flakes
freshly ground black pepper
for the salad
40g radishes, finely sliced, ideally on a mandoline
2 handfuls baby spinach leaves
2 handfuls pea shoots
50g freshly podded peas (or frozen, see note above)
a handful flat-leaf parsley leaves
100g cooked or canned chickpeas, drained and rinsed
2 avocado
sesame seeds, lightly toasted for sprinkling
nasturtium or other edible flowers (optional)
First, make the dressing. Pop all the ingredients into a screw top jar and shake until well combined and creamy. Set aside for the flavours to mingle and mellow.
Now, combine all the ingredients for the salad in a large bowl. Have a taste of the dressing and add more salt, pepper or lemon juice if necessary – it needs to be seasoned well. Gently toss the salad with enough of the dressing to coat generously.
Halve and stone the avocados, cut into slices, and fold almost all into the salad. Scatter the remaining avocado over the top, drizzle with more dressing, sprinkle with sesame seeds and dot with nasturtium flowers (if using). Serve immediately.