Sweetcorn, Cucumber & Chickpea Salad - Cuisine Magazine - From New Zealand to the World

Name: Sweetcorn, Cucumber & Chickpea Salad - Cuisine Magazine - From New Zealand to the World
Ingredients: LABNEH; 900g thick Greek-style yoghurt; 1 teaspoon sea salt; SALAD; 2 tablespoons olive oil; 3 sweetcorn cobs, husked, kernels cut from the cob (or use 2¼ cups frozen corn kernels, defrosted); 4 spring onions, sliced; a pinch dried chilli flakes; 2 teaspoons dried dill; 1 teaspoon sumac; grated zest and juice ½ lemon; ½ cucumber, seeded if necessary, cut into similar-sized pieces as the corn kernels; CHICKPEAS; 1 can (400g) chickpeas, drained, rinsed; 2 teaspoons cornflour; ¼ teaspoon sumac; ¼ teaspoon ground cumin; olive oil for frying

www.cuisine.co.nz

This kind of salad is something I can eat all summer long. It needs minimal prep (and that can be done beforehand) and it’s perfect with Middle Eastern-inspired

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Ingredients

LABNEH
900g thick Greek-style yoghurt
1 teaspoon sea salt
SALAD
2 tablespoons olive oil
3 sweetcorn cobs, husked, kernels cut from the cob (or use 2¼ cups frozen corn kernels, defrosted)
4 spring onions, sliced
a pinch dried chilli flakes
2 teaspoons dried dill
1 teaspoon sumac
grated zest and juice ½ lemon
½ cucumber, seeded if necessary, cut into similar-sized pieces as the corn kernels
CHICKPEAS
1 can (400g) chickpeas, drained, rinsed
2 teaspoons cornflour
¼ teaspoon sumac
¼ teaspoon ground cumin
olive oil for frying