Earl of East is a passionate proponent of preparing and sharing a meal with friends. As the weather warms, they share a simple, fresh recipe best-served al fresco.
1 tin of chickpeas
2 spring onions, roughly chopped
½ red onion, thinly sliced
1 lemon, juiced
Spices mixed — sumac, dried chilli, fennel seeds, cinnamon and cumin
1. Peel and chop beetroot into 3-4cm pieces. Season with cumin, ground fennel seeds, olive oil, salt & pepper. Roast in the oven at 220 degrees until softened. While the beetroot is roasting, drain the tin of chickpeas and rinse with fresh water.
2. In a large bowl combine chickpeas, roasted beetroot, onion, spices, lemon juice and a good amount of olive oil. Season with salt and pepper.
3. Crumble feta and toss the salad together, served topped with a handful of roughly chopped parsley and a dash of olive oil.
*Tip: Soak the red onions for 10 minutes in salted water to soften.
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