Minty Garbanzo, fig, and tomato salad
1 large tomato, cut up into 1" cubes
handful of mint shredded
2 cups garbanzo beans (cooked. do i actually need to point this out?)
4 figs diced into 1/2" bits
3 tbsp roasted unsalted peanuts (split, crushed, whatever)
juice of 1 lemon
2 tbsp sriracha
salt to taste
and let the whole thing sit, so that the flavors infuse into each other
Divide the above into 4 bowls, and top with mozarella di bufala (or fresh ricotta. Both work wonderfully well)
Serve with a country bread of some kind, and a glass of prosecco, or picpoul di pinet, and enjoy!
Note : If you've got any pomegranate seeds and/or pine-nuts, sprinkle liberally. The crunch/juice factor puts this recipe over the top!
Note2 : For a little extra body, add 1 cup "short pasta" (trumpets, orzo, orecchiette, whatever), cooked, to the mix and let it sit while the squash is roasting. You probably want the pasta to cool down just a touch before adding. Not too much though, otherwise it'll dry out
Note3 : If you've got more than the 3 minutes it takes to make the above, make the dressing separately, viz. add the sriracha and lemon juice to a cup with 1 tbsp olive oil and whisk thoroughly, and this is key, with 1 tbsp peanut butter. (You still want to add the roast peanuts separately. they add a great crunch).
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