This salad was ‘invented’ as a result of a secret dinner delivery I once made. Needless to say, I cannot reveal much more about this dinner, but that’s how it became The Secret Salad.

It’s a warm salad, so a great time to give it a try as we move from autumn into winter in the Southern Hemisphere.

Serves 2-4 people depending on the type of meal and accompaniments.

Preparation time: 15 minutes

Ingredients:

250g of fresh julienne carrots
200g canned chickpeas
200g canned whole kernel corn
1/2 an onion finely sliced
1 tbsp honey
2 tbsp sweet chilli sauce
1 tsp crushed chilli flakes
1 tsp dried sweet basil flakes
1 tbsp unsalted butter (you can cut a sliver from the block)
1/2 tsp cayenne pepper
1 tsp black pepper
2 tbsp plain yoghurt
Chopped chives for garnish
Salt to taste
Olive oil

Dressing (make before you heat up the pans):
Chop red and green chillies into rings (the chilli may be substituted with peppers)
Add the chopped red and green chilli to 2 tbsp soy and 1 tbsp sweet chilli sauce

The carrots are cooked separate from the sweet corn and chickpeas. If you are well prepped you could warm up the 2 pans at the same time.

Cooking Instructions:

Coat both pans with some olive oil

In one pan, caramilise the finely chopped onions in olive oil & butter. Bring the pan to a frying temperature thereafter. Add chickpeas, corn, cayenne pepper, black pepper and salt to taste. Sauté (that just means tossing the ingredients in the pan around whilst the pan is quite hot) for 3-4 minutes not browning the chickpeas and carrots. Then add the yoghurt. The yoghurt needs to just coat the chickpeas and corn and should get cooked down to the point where it’s not really visible as yoghurt. Fry on a slight lower heat (so as to not dry out the sauce completely) for another 4 minutes.

Add carrots to the other pan and sauté for 2 minutes. Then add honey, sweet chilli sauce, crushed chilli flakes, sweet basil flakes and salt to taste. Sauté for another 5 minutes without browning or wilting. Let it simmer on a lower heat for 2 minutes after if you prefer your carrots quite cooked through. Ideally it should look glazed & orange however when serving.

Whilst both pans contents are still hot, arrange carrots in a circle on a serving plate adding the chickpeas and corn to the centre. Pour over the chilli dressing you made earlier and garnish with chopped chives.

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Bon Appetit
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