Samp Salad with Corn & Chickpeas

Makes 6 to 8 servings

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.

Ingredients:

• 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:

Ingredients:

• 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

 Method:

1. Place samp with cinnamon stick, water and salt in a saucepan and brings over medium heat to a boil.
2. Reduce heat and simmer 30-40 minutes with the lid or until just tender.
3. 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.
4. Salad dressing: Whisk together all the ingredients and season to taste.
5. Combine the remaining salad ingredients pour on the dressing and toss gently.
6. Season to taste.