Chopped Salad With Citrus Sesame Dressing Recipe

Light and breezy, this summer salad is a wonder.

INGREDIENTS

• 2 corn cobs
• 1 tbsp olive oil
• 2 small zucchini, chopped
• 1/4 small white cabbage, finely sliced
• 2 small Lebanese cucumbers, chopped
• 2 small beetroots, cooked, cut into wedges
• 1 small iceberg lettuce, roughly chopped
• 1/4 cup (60ml) apple cider vinegar
• 120g edamame beans, blanched
• 1/3 cup loosely packed dill sprigs & flat-leaf parsley leaves
• 2 spring onions, finely chopped
• 1/3 cup (4 tbs) furikake or nori sesame topping (from Asian food shops)

CITRUS SESAME DRESSING

• 1 garlic clove, finely chopped
• 1 1/2 tbsp tahini
• 1 tbsp tamari
• 1/4 cup (60ml) rice wine vinegar
• 1 tbsp ponzu sauce (citrus soy – from supermarkets)
• 2 tbs light-flavored oil
• 1 tsp sesame oil
• 1 tbsp wasabi paste
• 1 Asian (red) eschalot, finely chopped

DEEP-FRIED CHICKPEAS

• 2 cups (500ml) light-flavored oil, to deep-fry
• 400g can chickpeas, drained
• 1 tbs furikake or nori sesame topping (from Asian food shops)

METHOD

1. Cut the corn cobs in half and simmer in a large pan of water for 8 minutes, then drain and cool. Cut off the kernels.
2. Heat a little olive oil in a hot pan, add the corn kernels and zucchini and cook until the zucchini is just starting to soften and color.
3. Meanwhile, make the citrus sesame dressing. Whisk the garlic, tahini, tamari, vinegar, and ponzu in a bowl. Slowly add the oils, whisking continuously until emulsified. Whisk in the wasabi and then stir in the eschalot.
4. To deep-fry the chickpeas, heat oil in a large heavy-based pan until a breadcrumb drops in sizzles. Carefully add chickpeas and fry for 2 minutes, or until they start to blister. Drain in a bowl lined with a paper towel. Season with the furikake while still hot and leave to cool completely. (You can store them in an airtight container for up to a day – they make an excellent snack.)
5. Arrange cabbage, cucumber, beetroot, and lettuce in a bowl, add apple cider vinegar and toss well. Top with corn, zucchini, and edamame. Drizzle over sesame dressing and finish with chickpeas, dill, parsley, spring onions, and furikake.