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BABY COS LETTUCE, ROASTED LIMES AND HUMMUS SALAD

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This is one of those recipes that always makes me feel good about myself. Apart from being 100% plant-based, you waste almost nothing! I’m always so surprised at how easy hummus is to make, but the real game changer for me here is the carrot leaves, which most people throw away. And what a shame! They’re just as good as the herbs you pay a pretty penny for in the shops and make a fantastic chimichurri sauce.

BABY COS LETTUCE, ROASTED LIMES AND HUMMUS SALAD

TIME: 30 minutes | SERVES: 4

INGREDIENTS

for the chimichurri sauce

30 g flat-leaf parsley

handful fresh coriander leaves

handful carrot leaves

1 green chilli

15 ml white wine vinegar

30 ml lemon juice

120 ml olive oil

salt and freshly ground black pepper

 

for the roasted limes

4 limes

500 ml water

caster sugar

for the hummus

2 x 400 g tins chickpeas

3 garlic cloves

120 ml drained chickpea brine

juice of 1 lemon

125 g tahini paste

salt and freshly ground black pepper

 

for the  assembly

4 baby cos lettuce

fresh mint leaves

carrot leaves

olive oil

freshly ground black pepper

METHOD

for the chimichurri sauce

Place the parsley, coriander leaves and carrot leaves in a blender. Deseed the chilli and cut into pieces. Add the chilli, vinegar and lemon juice to the herbs. Blend until smooth then start adding the oil in a thin stream until well blended. Season with salt and pepper.

for the roasted limes

Heat the oven to 200 °C. Slice the limes. Pour the water into a saucepan and bring to the boil. Add the lime slices and simmer for 1 minute. Remove from the heat and gently remove the limes. Place the limes in a single layer on a baking tray lined with baking paper and sprinkle a little caster sugar on top of each slice. Place in the oven for about 5 minutes. Take out and leave to cool.

for the hummus

Drain the chickpeas over a bowl and keep the brine. Measure off 120 ml of the drained brine. Place the drained chickpeas and garlic in a food processor. Blend until slightly smooth, but at this stage the texture will still be coarse. Add the chickpea brine and lemon juice. Blend until smooth then add the tahini paste and keep blending. Season with salt and pepper.

to assemble

Keep the cos lettuces whole and wash them thoroughly. Spoon the hummus onto a serving plate. Halve the lettuces and arrange on the plate.

Arrange the limes on top and add fresh mint leaves and fresh carrot leaves. Drizzle with olive oil and spoon a little chimichurri on top. Season with freshly ground black pepper.

TIP: If you like a smoother textured hummus, you can make it in a blender. When using dried chickpeas, you will need to soak them overnight. Strain them the next morning then cover with cold water and bring to the boil. Let the chickpeas simmer until soft then strain through a fine sieve, keeping the water the chickpeas have cooked in. You will need this liquid to blend into your hummus. Adding olive oil to your hummus can make it taste bitter. It is best to drizzle it on top of the hummus when serving.

THIS RECIPE IS FEATURED IN JAN THE JOURNAL VOLUME 8
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