Difference between revisions of "Quick Somali Salad"
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* ½ teaspoon dried [[basil]] | * ½ teaspoon dried [[basil]] | ||
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[[Category:Green onion Recipes]] | [[Category:Green onion Recipes]] | ||
[[Category:Mushroom Recipes]] | [[Category:Mushroom Recipes]] | ||
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[[Category:Red bell pepper Recipes]] | [[Category:Red bell pepper Recipes]] | ||
| − | [[Category:Somali | + | [[Category:Somali cuisine]] |
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Latest revision as of 17:13, 29 June 2012
Ingredients
- 425 g canned mushrooms or fresh mushrooms
- 2 cups canned chickpeas, rinsed and drained
- 1 cup black olives
- 1 cup shallots, chopped (green onions)
- ½ red capsicum, diced
- ½ green capsicum, diced
- 200 g cherry tomatoes, halved
Dressing
- 100 ml coconut milk
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- ½ teaspoon cumin
- ⅛ teaspoon turmeric
- ½ teaspoon dried basil
Procedures
- Combine salad ingredients and chill well.
- Mix dressing ingredients.
- Pour over salad just before serving.
