Crunchy, creamy, fresh – this quick little raw asparagus salad is the one. Generously dressed in a zippy tahini dressing and packed with contrasting textures.
Ingredients
5 thick asparagus spears, washed & trimmed
100g cooked chickpeas, washed, patted dry, any loose skins removed
Olive oil
Pinch of sumac
2 tsp olive oil (1 for tahini dressing, 1 for roast chickpeas)
1 tsp tahini
1 tbsp lemon juice
A pinch of thyme leaves (washed)
Pinch of dried parsley
Salt & pepper
Recipe
1. Mix the chickpeas with olive oil, salt, sumac and roast on a lined baking sheet at 200c until golden and crispy, then set aside
2. Make very fine shavings of the asparagus lengthways using a mandoline or peeler
3. For the dressing mix the tahini, lemon, olive oil, salt and pepper to taste
4. Mix the dressing with the asparagus, top with the roast chickpeas and herbs
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