Preparation, 15 minutes; cooking, under 10 minutes; to finish, 5 minutes
The success of this salad owes much to the contrasting textures of crunchy chickpeas and soft avocados, and the gently spicy combination of cumin, coriander and garlic. Lamb’s lettuce provides a delicate base.
2 large or 3 small ripe avocados Juice of 1 lime Several drops Tabasco
1 teaspoon cumin
1 spring onion
200g (2 sachets) ready-to-eat lamb’s lettuce
5 tablespoons fruity olive oil
2 teaspoons sherry vinegar
About 350g cooked chickpeas (or 41 Og tin, drained, twice rinsed and patted dry with absorbent paper)
2 garlic cloves, crushed
2 teaspoons ground coriander
Sea salt and freshly ground black pepper
1 Halve and stone the avocados. Using a spoon, separate the flesh from the skin. Chop the flesh, place in a blender or food processor and sprinkle with lime juice. Season generously with salt, sparingly with pepper, add the Tabasco and cumin, snip in the spring onion. Whiz until coarsely pureed. Spoon intoa bowl. If convenient, coverwith clingfilm and refrigerate until ready to use.
2 In a bowl, toss the lamb’s lettuce with
3 tablespoons of olive oil and the sherry vinegar. Season lightly. If you like, chill for up to 30 minutes. If working ahead, put the ingredients in the bowl without tossing, coverwith clingfilm and chill.
3 Prepare the chickpeas. Heat 2 tablespoons olive oil in a frying pan. Over a moderate heat, saute garlicand corianderfor 1 minute, tip in the chickpeas and saute for 5 minutes, stirring from time to time, until tinged with colour. Setthe pan aside until ready to serve.
4 To serve, distribute the leaves between 6first-course plates. Spoon a generous dollop of avocado in the centre of each plate. Scatter over the warmish chickpeas.