A very healthy salad and delicious alternative to potato salad or other starch to serve with your braai. Vegetarians love the salad because it can be a complete meal and the combination of flavours are refreshing on a hot day.
200 g (250 ml) raw samp
1 whole cinnamon stick
750 ml of water
Pinch of salt
250 ml frozen or canned corn thoroughly drained
1 x 420 g tin chickpeas, drained
10 soft (Turkish) dried apricots, diced 12
75 ml sultanas
75 ml sunflower seeds, roasted
30-45 ml each roughly chopped fresh coriander and fresh mint
For the salad dressing:
125 ml olive oil
25 ml apple or white grape vinegar
40 ml lemon juice
10 ml finely grated lemon zest
7, 5 ml ground cumin
2.5 ml ground cinnamon
40 ml fresh coriander, chopped
20 ml chopped fresh mint leaves
Salt and pepper to taste
Place samp with cinnamon stick, water and salt in a saucepan and brings over medium heat to a boil.
Reduce heat and simmer 30-40 minutes with the lid or until just tender.
Drain in a sieve or colander, rinse with cold water and leave for a few minutes dripping. Pour into a large mixing bowl and let cool.
Salad dressing: Whisk together all the ingredients and season to taste.
Combine the remaining salad ingredients pour on the dressing and toss gently.