This salad is great for a barbecue and would work well with grilled fish such as barramundi or grilled lamb. The recipe is for quite a large amount so is great for when you have visitors or otherwise you could eat any remaining salad for lunch the next day.
- 1 kg chickpeas
- 1 large eggplant
- olive oil
- sea salt and cracked black pepper
- 1 tsp roasted garlic
- 5 cloves garlic, shaved or julienne
- 1½ tsp finely chopped preserved lemon
- 2 celery hearts, chopped finely and the baby leaves added
- 3 tbsp baby capers, roughly chopped
- 450 ml lemon, mustard, garlic, sea salt, extra virgin oil, lemon juice and sherry vinegar vinaigrette
- 8 green chillies, seeds removed, chopped
- 2 bunches tarragon, picked and ½ chopped over
- 1 bunch mint, picked and torn
- 2 bunches parsley, picked and torn
- 1 bunch chervil, picked
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time: overnight
Soak chickpeas overnight.
Drain chickpeas and cook in a large saucepan of water, simmering until tender.
Meanwhile, preheat oven to 220ºC. Cut eggplant into thick discs, place in a bowl, drizzle over some olive oil and season. Place on heavy metal trays on non-stick paper and bake for 20-25 minutes or until tender.
Allow to cool slightly, cut in to quarters and leave at room temperature.
Mix hot chickpeas, garlic, preserved lemon, celery hearts, capers, vinaigrette and chillies in a large bowl. Taste and season.
Allow to cool slightly for a few minutes then add the tarragon, mint and parsley.
Stir through until evenly combined, top with the chervil and serve.