Garbanzo Bean, 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, garbanzo beans 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 14 ounce can Garbanzo beans – drained and rinsed
• ½ pound feta cheese - cut in cubes
• ½ pound grape tomatoes – cut in half
• ¼ cup pitted black olives
• 4 tablespoons flat leaf parsley - chopped
• Green salad to serve
   
• Harissa Dressing
• 1-2 fresh red chillies
• 1 tablespoon cilantro seeds
• 2 teaspoons cumin seeds
• 2 cloves garlic- peeled
• ½ teaspoon salt
• 6 tablespoons olive oil
• 1 tablespoon lemon juice

Method

1) Crush the cilantro 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 cilantro 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 garbanzo beans with the grape tomatoes, feta cheese and black olives. Stir in the parsley.

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

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