Salad with Scotch Bonnet chillies? Well, if you know anything about me you will know I'll eat chillies with (and in) everything - and salad is no exception. Scotch Bonnets have a delicious fruity flavour which works very well with the earthy gungo peas (or chickpeas). Sumac adds a citrus note which flirts with the salty olives, capers and the sweet melon. The radishes add colour and crunch. You could substitute watermelon for the melon - which would look very pretty and pink. Leave out the chilli if you must. It will still taste good.
Ingredients (serves 2)
400g tin of gungo peas or chickpeas (drained)
2 tsp sumac
2 tbsp sesame oil
Salt
1/2 Gala melon, peeled and diced
1/2 red onion, finely sliced
6 black olives, pitted
1 tbsp capers
1 red Scotch Bonnet chilli (deseeded and finely chopped)
4-5 radishes, thinly sliced
Dill to garnish
Method
Ingredients (serves 2)
400g tin of gungo peas or chickpeas (drained)
2 tsp sumac
2 tbsp sesame oil
Salt
1/2 Gala melon, peeled and diced
1/2 red onion, finely sliced
6 black olives, pitted
1 tbsp capers
1 red Scotch Bonnet chilli (deseeded and finely chopped)
4-5 radishes, thinly sliced
Dill to garnish
Method
- Drizzle the sesame oil into a non-stick pan and gently fry the drained gungo peas for a minute. Add salt to taste.
- Add the sumac and stir to coat the gungo peas. Fry gently for a minute.
- Place all the ingredients except the dill into a bowl and mix together. Reserve a few slices of radish and some onion shreds.
- Divide the salad between two plates and garnish with the remaining radish, onion and dill.
