Garbanzo, jalapeno, and corn salad with a lemony cumin/ajwain dressing

In a medium-sized bowl, put the following
1 large tomato diced into 1/2" chunks
10 taggiasca olives cut in halves
1/2 medium jalapeno diced fine 
1/2 cup sweet corn (i just defrost the frozen stuff. Works wonderfully well)
1/2 lemon - juice thereof

Drain 1 can of chickpeas, and rinse the heck out of the beans to get rid of the "canned" taste.
Mix it in to the above mis en place, and add salt to taste

In a small sauce-pan (or ladle, or some such), add
1 tbsp olive oil
1 tsp cumin seeds

1/4 tsp ajwain seeds (Indian-food alert. Its also called bishop's weed seed, but dunno where else you can possibly get it)
and heat on high till the seeds just start crackling.  (Yeah, this is kinda like what we call "voggarne" in south india)

Add this to theabove, and mix well.

Place a handful of baby spinach each into 4 bowls.  
Divide the above mix on top of the spinach.
Top with pearl mozzarella (or, if you can't get that, fresh mozarella works just as well, but doesn't look as cool)
Top that with 1 tsp sour cream
Top that with a sprinkling of pine nuts 
Serve with a country bread of some kind, and a glass of prosecco, or picpoul di pinet. Mmmmmm

Bonus : If you've got any pomegranate seeds, sprinkle liberally. The crunch/juice factor puts this recipe over the top!
Post a Comment

Popular posts from this blog

Erlang, Binaries, and Garbage Collection (Sigh)

Good News (!!!) from the world of TCP Congestion Control