Friday, 31 May 2013

Virgin Salad

Serves 2:
Tomatoes (2 - cubed)
Potatoes (2)
Carrot (1)
Chickpeas(250g - cooked, drained and rinsed)
Red onion (1 - chopped)
Coriander (1 tbsp - chopped)
Olive oil
Black Olives (optional)

1) Peel the potatoes and carrots, cut into cubes and cook in boiling salted water until tender, add the chickpeas. Drain and set aside to cool slightly.
2) In a serving bowl mix all of the ingredients until well combined. 
3) Serve warm.

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