We have created a new favourite in The 4 Blades kitchen! This delightful Moroccan salad is packed full of flavour and texture.
We featured it in Episode 128 of the podcast: Perfect Pomegranate Salad Recipes with Your Thermomix. Listen in to this episode to hear about how we like to deseed a pomegranate.
If you don’t want to make the big delicious textured salad (although we absolutely suggest you do!), you can also use the recipe to make roasted chickpea snacks or a beautiful dressing that would go well with most salads.
To make the roasted chickpea snacks, use 3 cans of chickpeas instead of one, and lay the chickpeas over the two baking trays before baking for 30-45 minutes or until crispy. They will dry further once cool.
We have used homemade tahini paste for this recipe. You can find the recipe for this in The Tea Party Issue of The 4 Blades Magazine. It’s really a paste, unlike store-bought ‘tahini paste’ which are much more liquidy. Therefore, keep an eye on the texture and use less liquid if using storebought paste. Side note: making your own tahini paste in the Thermomix is more delicious and cost effective.
We think you’re going to love this one… we sure do!