"This salad started as a simple crunchy vegetable salad with our famous dressing at famish'd. We made it at home one day and added marinated chicken. We had some homemade hummus in the fridge, so added that too. Little did we know, we were throwing together an incredible new salad." Georgia Samuel
Prep 1 hourCook 30 minutesServes 8
Ingredients
Method
PARSLEY HUMMUS
250g (1 heaped cup) dried chickpeas
240g (1 cup) hulled tahini
2 cloves garlic, roughly chopped
Juice of 1/2 lemon, or to taste
60ml (1/4 cup) extra virgin olive oil, plus extra, for drizzling
Start this recipe the day before if using dried chickpeas
Soak the chickpeas in water overnight. Drain and rinse, then place in a saucepan and cover generously with water. Bring to the boil, then simmer for an hour, or until soft to bite. Rinse with cold water to stop cooking
For the hummus, place the tahini, garlic, lemon juice, olive oil and water in a food processor and process until smooth
Add the chickpeas, parsley, salt and pepper and process for a few minutes until very smooth. If necessary, add more oil, water or lemon juice to suit your preferred consistency and taste
Taste for seasoning. Pour into a bowl and lightly stir the paprika through. Drizzle with olive oil to serve
SALAD
Cook the two types of rice in separate saucepans according to the packet instructions. Drain well and cool
Finely dice the capsicums, celery and spring onions into small pieces and place in a large mixing bowl
Toast the pine nuts in a frying pan over medium heat, tossing constantly, until lightly browned. Remove from the pan immediately and set aside to cool
Add the pine nuts, coriander and pomegranate seeds to the diced vegetables. Combine well with the rice and toss through the sunflower seeds
DRESSING
For the dressing, combine all the ingredients and mix well
Pour the dressing over the salad and toss. Tip onto a serving platter
Barbecue or pan-fry the chicken until cooked through. Arrange on top of the salad and dollop some of the hummus on top. Serve the rest in a bowl alongside
Leftovers will keep well stored in an airtight container in the fridge for several days
chicken
Mix together the olive oil, cumin, coriander, cinnamon and garlic and rub into the chicken
Place in the fridge to marinate while you make the salad, or overnight if desired
