Chick Pea Salad with Roasted Capsicum

Ingredients

• 2 cans Chick Peas, cooked and drained.
• 150g TAMARIND CHUTNEY
• 1 large Red Onion, chopped fine
• 1 bunch Fresh Coriander, roughly chopped
• 50ml Olive Oil
• 1 Red capsicum, roasted, peeled and diced
• Salt to taste
• Juice of 1 Lemon or Lime
• Cracked Pepper to serve

Directions

Combine all the ingredients and allow to rest for at least an hour for flavours to develop. This salad is excellent with any of the following:

• Duck breast seasoned, fried to seal off in pan, and baked for approximately 10 minutes on 200°C. The duck should be medium rare and sliced thinly. Add fresh rocket leaves to the salad.
• This salad is an excellent accompaniment to steamed jasmine rice – as a vegetarian main course.
• To make a nutritious and healthy Pasta Salad, cook pasta of your choice (Risoni, Macaroni or small shell pasta). When pasta is drained, fold through chick pea salad.