Kylie Kwong appeared with an enormous dish of this amazing salad just as I was setting up for our very first public appearance of Nolans Road at the Organic Expo in Sydney. She had made it for us to give to visitors to our little stand. That’s Kylie - as generous and thoughtful as anyone could ever be. She has used our Nolans Road Delicate extra virgin olive oil right from our first year of production, evolving her Chinese-inspired menu at Billy Kwong to incorporate this classic European staple. And then she discovered our Kabuli Chickpeas and created this recipe for her restaurant, Billy Kwong. Dee Nolan
1 cup Nolans Road organic kabuli chickpeas
3 cups cold water
Soak chickpeas overnight in water. Drain and place in a heavybased
saucepan with twice as much water cold water to cover the chickpeas. Bring to the
boil, reduce heat and simmer for 1 – 1.5 hours or until tender. Add
more water during cooking if necessary. Drain and set aside.
2 tbs Fairtrade Organic Cane Sugar (Alter Eco brand) OR
organic brown sugar
1 biodynamic egg yolk
1/4 cup organic tamari (Spiral brand)
1/4 cup organic brown rice vinegar (Spiral brand)
1/4 cup Nolans Road organic extra virgin olive oil
Whisk egg and sugar until light and fluffy. Add tamari and vinegar
and whisk to combine. Add oil and, again, whisk to combine.
1 small organic onion, finely sliced
1 small organic tomato, roughly diced
1 small peeled organic carrot, peeled into ribbons
1/2 cup organic mint leaves
1/2 cup organic coriander leaves
Place chickpeas in a bowl, add the salad ingredients and dressing.
Mix to combine, arrange on a platter and serve.
Serves 4 as an entree or serve as a side dish to a shared meal
Reproduced with kind permission of Kylie Kwong