Toasted cumin seeds, fried chickpeas and hazelnut oil are just a few of the ingredients that fancied my palate at a recent dinner party hosted my husband's colleague. Ever since then, I've been obsessed with two amazingly tasty salads that combine spice, aroma and texture. This week, you're introduced to: Roasted Beets, Fried Chickpeas, Nyons Olives, and Ricotta Salata salad.
After simmering a while with bay leaves and cinnamon sticks, the chickpeas are then fried and tossed with roasted beets, olives and toasted cumin seeds. The recipe can be found here. It's a bit labor intensive ( a little more than I like) but well worth it.
For next week's Off The Counter I'll share the other salad's ingredients I'm obsessing over.
Many thanks to CT and DL for a wonderfully tasty and entertaining evening!