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Chickpea & roasted vegetable salad with red capsicum mayo

“Bring on those cooler nights with this hearty salad that is full of texture and flavour, it is wonderful served with braised meats or baked seafood however It’s great in its own right also and you could easily make this into a meal itself. The vitamin C content in capsicum is surprisingly high and they pack a good amount of antioxidants also so, what better way to bolster your immune system then with gorgeous plant based meals like this one.” James Knight, Executive Chef.

Serves 6

Red pepper mayo (Makes 3 cups)

Finely grated zest of 1 lemon plus the juice of 2 lemons
300g roma tomatoes, roasted
30g roasted garlic
1 tsp finely chopped red chili
3 tbs Dijon mustard
¼ cup pine nuts
3 tbs balsamic vinegar
1 tsp smoked paprika
½ tsp herb salt
Sea salt and freshly ground black pepper
200g roasted capsicums
Small handful fresh basil

Salad ingredients:

300 mixed chopped vegetables, such as zucchini, capsicum, onion, eggplant (or vegetables of your choice)
50g baby spinach, sliced
150g cherry tomatoes, halved
200g cooked chickpeas
1 tbs fresh chopped basil
Sea salt and freshly ground black pepper, to season


Preheat oven to 180oC and line a baking tray with baking paper.

Place all Red pepper mayo ingredients in a blender, season with salt and pepper and blend until smooth. Set aside.

Place the chopped mixed vegetables on the lined tray and bake for 15 minutes. Cool.

Place roasted vegetables in a bowl and add remaining salad ingredients. Combine gently and drizzle over ¼ cup of the red pepper mayo dressing.

Serve by itself or with fish or chicken.

Tip: Extra dressing can be stored in the refrigerator for 1-2 weeks. 

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Recipe from the NEW Golden Door at home cookbook, purchase online now.

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Please note: This blog is for information purposes only and is not a substitute for medical advice, diagnosis or treatment.

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