Recipe Courtesy of:
Saving Thyme Catering & Patisserie
Visit them at 450 Appleby Line, Burlington
www.savingthyme.ca
50g Saving Thyme White Wine Vinaigrette (sold in store)
150g chickpeas, seasoned with salt and pepper
90g fresh sweet corn, tossed with a pinch of cayenne
25g shaved fennel
50g roasted red pepper, chopped
20g toasted pumpkin seeds
To roast your peppers:
1
Preheat oven to 450F
2
Cut peppers in half, remove stems/seeds/membranes
3
Lay peppers cut side down and sprinkle with a little olive oil & salt
4
Roast 15-20 mins, about 4 inches under the broiler until skins are dark & collapsed
5
Remove from oven, remove skins and chill
To assemble your salad:
6
Toss chickpeas in vinaigrette
7
Layer the ingredients on top in order
8
Crumble a bit of goat cheese on top (optional)
Enjoy!
This scrumptious salad is super easy to make and a great option for anyone on-the-go. Whip the ingredients together the night before and pack it in a mason jar - or grab one from the fridge at Saving Thyme!
Ingredients
50g Saving Thyme White Wine Vinaigrette (sold in store)
150g chickpeas, seasoned with salt and pepper
90g fresh sweet corn, tossed with a pinch of cayenne
25g shaved fennel
50g roasted red pepper, chopped
20g toasted pumpkin seeds