Page 33 - CemAir SkyNews 02/16-03/16
P. 33

An eclectic display in this unique
restaurant, a reflection of Karen.

   KAREN’S HARISSA
   CHICK PEA SALAD

    WHAT YOU’LL NEED:

      400g chickpeas, soaked overnight
      1 cup freshly squeezed lemon juice
      1 ½ cups olive oil
      1 tbsp. crushed garlic
      12 courgettes, thoroughly washed and dried
      3 tbsp. harissa paste
      3 tbsp. sun-dried tomato paste
      1 ½ tbsp. paprika
      2- 3 tsp salt
      30g Italian parsley, roughly chopped
      30g coriander, roughly chopped
      (www.jacana.bookslive.co.za)
        CEMAIR SKYNEWS FEBRUARY / MARCH 2016 | 33
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