Chick Pea, Feta and Olive Salad

Preparation Time: 25 minutes
Cooking Time: 5 minutes
Serves: 6 people

I like to make a new dairy salad for Shavuot and this combination of feta, chick peas and olives is extremely delicious. It is delightful mix of Mediterranean flavours. I have poured a homemade harissa dressing over the top which gives it both colour and a little spicy kick. The dressing is straightforward to make but if time is of the essence, the bought variety will make a good alternative.

Feta cheese is one of the most famous of all Greek products, and certainly the best known of all Greek cheeses, and as such it is protected by European Commission Law, through Protected Designation of Origin (PDO) legislation. This means that the European Commission has decided that only feta cheese made in Greece can now be sold as feta.

Ingredients

• 1 400g tin chick peas – drained and rinsed
• 200g feta cheese - cut in cubes
• 250g cherry tomatoes – cut in half
• 55g pitted black olives
• 4 tablespoons flat leaf parsley - chopped
• Green salad to serve
   
• Harissa Dressing
• 1-2 fresh red chillies
• 1 tablespoon coriander seeds
• 2 teaspoons cumin seeds
• 2 cloves garlic- peeled
• ½ teaspoon salt
• 6 tablespoons olive oil 1 tablespoon lemon juice
  

Method

1) Crush the coriander seeds and cumin with a pestle and mortar. Transfer to a frying pan. Heat with no oil for 1-2 minutes or until the seeds smell aromatic.
2) Remove the seeds and vein from the chillies. Place in the food processor together with the coriander and cumin seeds, garlic and lemon juice. Gradually add the olive oil and whiz together like a mayonnaise.
3) Taste and add salt and freshly ground black pepper.
4) Mix the chickpeas with the cherry tomatoes, feta cheese and black olives. Stir in the parsley.

To serve the stylish way: Arrange the salad leaves on individual plates. Add the chick pea salad and drizzle over some harrissa dressing.

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