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100 g
1
4
50 g
75 g
Dressing
150 ml
2
tablespoons
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dried
chickpeas, soaked and drained
small
cauliflower
spring
onions, chopped
sultanas
chopped
dates
salad
leaves, to serve
watercress
sprigs, to garnish
plain low
fat yoghurt
pineapple
juice
pepper |
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Method :
Cook
the chickpeas in boiling, unsalted water for 2 hours, or until they
are tender. Drain
and cool. Or use
left over cooked dried peas or canned ones, rinsed and drained. Trim
the stalk form the cauliflower. Cook
the vegetable in boiling, salted water until it is barely tender. Plunge
into cold water, then drain and dry thoroughly. Toss
together the chickpeas, onions, sultanas and dates. Mix
together the yoghurt and pineapple juice and season with pepper. Stir
the dressing into the chickpea salad and mix well.
Line a
plate with salad leaves, Place
the cauliflower in the centre and cut it almost through into 8
wedges, so that it opens out. Pile
the salad in the centre. Garnish with watercress sprigs.
Serves 4
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