Ingredients
-
500
-
1
-
200
-
400
-
1
-
1
-
1/2
-
1/4
-
-
2
-
1
-
3/4
-
3/4
-
3/4
-
1/2
Directions
Middle Eastern Chickpea and Vegetable Salad, Clipped from Australian Good Taste Posting here to make very soon , Clipped from Australian Good Taste Posting here to make very soon
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Steps
|
1
Done
|
Cook Potatoes Until Tender. Cool. |
|
2
Done
|
Cook Asparagus and Snap Peas in a Large Saucepan of Salted Boiling Water For 1 Minute. Refresh Under Cold Running Water. Drain Well. |
|
3
Done
|
to Make the Dressing Combine All the Spices in a Small Bowl. |
|
4
Done
|
Heat Oil in a Small Saucepan Over Medium-Low Heat. |
|
5
Done
|
Add Spice Mix, Garlic and Cook Stirring For 30 Seconds Until Fragrant. |
|
6
Done
|
Remove from Heat. |
|
7
Done
|
Add Lemon Rind, Lemon Juice and Water. |
|
8
Done
|
Stir to Combine. |
|
9
Done
|
Taste and Season With Salt. |
|
10
Done
|
Cut Potatoes in Half, Toss With Remaining Ingredients. Drizzle With Dressing. |
