cucumber, chickpea salad dressed with goats cheese

Salad
Ingredients:

1 C chickpeas (soaked over night) or 1 Can.
100g Green beans (optional)
2 ripe avocados
Juice of 2 lemons
1/2 C italian parsley leaves
1/2 C fresh mint leaves
1/2 cucumber
1/4 red onion
2 stalks celery
large handful of fresh salad leaves
2 tbsp olive oil
Salt & pepper


Cook chickpeas, blanch beans (boiling water 2-3 minutes then ice bath before draining).

Peel & cut avocado. Toss in lemon juice to prevent from browning.

Combine all ingredients in a large bowl, toss with olive oil.


Dressing
Ingredients:

1 clove crushed garlic
1 tbsp tahini
juice of 1 lemon
74 g soft goats cheese
1/4 C yoghurt
2 tbsp water

Place all ingredients into food processor & blend.

Corn & Salsa Tortilla wrap

Taken from Kokako

Bang up veggie summer dinner

Corn Salsa Slaw Wrap

Use the large wrap breads that you can find in the supermarket- great flavours like spinach and sun-dried tomato. The wraps can be heated in a pan or toasted after you have assembled them.
Pack the wraps with heaps of slaw – they are delicious.
The slaw recipe you can change to suit your tastes – add toasted seeds or nuts to mix it up.
Roasted pumpkin wedges are also great in a wrap.
The salsa and hummus recipe make a larger amount that you can then store in your refrigerator and use through the week.

Carrot Cabbage Beet SlawMakes enough for 4 wraps
2 carrots peeled and grated
½ red cabbage sliced very thinly or sliced through a mandolin
¼ white cabbage same as above
2 bunches of spinach cut into thin strips
2 beetroots peeled and grated
½ red onion peeled and grated
½ lemon juice
Splash of oil
Salt & pepper

Place all the slaw ingredients into a bowl and toss with a splash of oil and season with salt and pepper to taste.

Hummus400g canned chickpeas- drained and reserve liquid
3 tbsp tahini
Juice of 1 lemon
1 garlic clove peeled and grated
½ tsp each of toasted ground cumin and coriander
4 t

bsp sunflower oil
Salt & pepper

Place all ingredients into a blender and process – adding the reserved liquid gradually to achieve a smooth consistency.
Taste for seasoning.

Corn Avocado Salsa2 fresh corn cobs
1 avocado, peeled and diced
½ red onion diced finely
1 small fresh chilli deseeded and diced finely
½ bunch each of fresh Italian parsley and fresh coriander chopped
1 garlic clove peeled and diced
1 tomato diced
1 lemon zest and juice
2 tbsp olive oil
Salt & pepper

In a large bowl cut the cooked corn off the cobs and then add all the other ingredients, mix gently to combine and season to taste.

Wrap Assembly

Place the wrap down on a flat surface, slather on some hummus close to the edge, add the slaw on top and spoon on the salsa.  Fold over and roll and wrap. Toast if you like or just cut in half and serve. Add a little more salsa on the side if you like. Delicious.