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Peter Gordon REINVENTS THE SALAD

The fusion maestro’s latest book is all about the exciting flavours and textures of a well-made salad. Each of these recipes, full of the goodness of spring, is so much more than a side dish

BOOK OF THE MONTH

A salad to change with the seasons – but the croutons are a mainstay

Chickpeas, grilled broccoli and asparagus with popped chilli grapes and bagel croutons

SERVES 6 AS A STARTER. HANDS-ON TIME 1 HOUR, PLUS SOAKING AND COOLING

“Chickpeas are easy to cook from dried, but you’ll need to soak them overnight in water and baking soda first. If the luxury of time isn’t on your side, use the convenience of canned. I used broccoli and asparagus in this dish because that was what was in season when we photographed it, but you can use sweetcorn, pumpkin, carrots, aubergine or other vegetables instead. The bagel croutons add chewiness and crunch, so if you’re gluten intolerant use gluten-free bread rather than leaving the croutons out. The salad can be served as a first course, light lunch or as part of a meal.”

KNOW-HOW

Verjus (or verjuice) is a condiment made from the juice of unripe grapes, crab apples or other sour fruit. It’s been around since Ancient Rome, is used in Syrian and Iranian cooking, and is popular in the Antipodes. Find it in Waitrose, speciality shops or online at souschef.co.uk.

Adding bicarbonate of soda (which is alkaline) to the soaking water for dried beans helps to speed up the softening process and so decreases the cooking time. Be sure to rinse the beans before cooking to eliminate any soapy flavours from the bicarbonate of soda. If using canned chickpeas, start from step 2. The bagel croutons will keep in an airtight container for up to 3 days.

PHOTOGRAPHS LISA LINDER
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About Delicious Magazine

May brings longer, warmer days and bank holidays, perfect for Peter Gordon's new salads, John Whaite's easy sharing feasts, meat-free dinner party mains and recipes that cook in the oven while you walk in the countryside. There's a 16-page section for Sabrina Ghayour to share her Middle Eastern-inspired cooking as well as new asparagus recipes, a guide to choux pastry and Ben Tish's salt hake fritters. And finally, we look for the best cheese toastie in the world.
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