Goat fetta, chickpeas and caramelised onion salad with zucchini ribbons
Serves 4
Serves 4Ingredients
- 3 large red onions
- 2 cloves garlic
- 50ml olive oil
- 1 x 400g can cooked chickpeas, drained
- 250g goats fetta, diced
- ½ cup small parsley leaves
- 2 zucchinis
- 25ml white balsamic vinegar
- 25ml olive oil
- sea salt and freshly ground black pepper
Method
- Peel and thinly slice the onions and garlic
- Heat the oil in a large pan and cook the onion and garlic on a low heat until caramelised
- Add the chickpeas and allow to cool
- Toss through the fetta and parsley leaves and set aside
- Using a vegetable peeler, cut long strips of zucchini and blanch in salted boiling water for 30 seconds
- Drain and place into a mixing bowl
- Add the vinegar, oil, salt and pepper and toss to combine
- Arrange the strips over the bottom of the serving plates
- Pile the chickpea salad on top of the zucchini and drizzle over any dressing remaining in the bowl
