Ingredients
For the salad
- Chickpeas |1 × 400g tin| rinsed, drained and well dried
- Grapefruit |1| segmented
- Celery |2 sticks| sliced on an angle
- Coriander leaves |Large handful| roughly torn or picked
- Peanuts |3 tbsp| roughly chopped
- Mixed sesame seeds |3 tbsp|
For the dressing
- Lime |1| zested and juiced
- Plant based fish sauce |3 tbsp| or 2 tbsp non plant based fish sauce for a non vegetarian option
- Brown sugar |1 tbsp|
- Sesame oil |1 tbsp|
- Chilli oil |1 tbsp|
To serve
- Rice noodles | | cooked according to packet instructions, rinsed under cold water and drained
- Sambal | |
- Peanuts | | remaining
- Sesame seeds | | remaining
Ingredients
For the salad
Method
Char chickpeas
- Add the chickpeas to a metal sieve or heatproof tray
- Char over an open flame on the hob or using a blowtorch until blackened in spots
- Allow to cool
Toast nuts
- Heat a small frying pan over a medium high heat
- Add the peanuts and sesame seeds and cook for a few minutes, stirring until lightly golden and fragrant
- Allow to cool
Toss salad
- Add the lime zest, juice, fish sauce, brown sugar, sesame oil and chilli oil to a large bowl and whisk until the sugar has dissolved
- Add the chickpeas, grapefruit, celery, coriander leaves and the majority of the peanuts and sesame seeds to the dressing
- Taste and adjust seasoning
Serve
- Serve the salad on top of the rice noodles
- Top with sambal and the remaining peanuts and sesame seeds
Method
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charred-chickpea-grapefruit-peanut-salad