INGREDIENTS:

1 packet stampkoring
1 tin chickpeas, drained and washed
1 chicken stock cube
1 medium cucumber
1 packet cherry tomatoes
1 red onion
1 bunch mint
½ bunch Italian parsley
For the dressing:
½ cup olive oil
¼ cup lemon juice
1 tsp sugar
Salt and coarse ground black pepper

METHOD:

  1. Place the stampkoring, together with the chicken stock cube and about 2 litres of water in a large pot and boil for 15 minutes or until just tender.
  2. Drain the stampkoring and rinse under cold water.
  3. Add the drained tin of chickpeas.
  4. Cut the cucumbers in half, remove the seeds and slice them into crescents.
  5. Cut the cherry tomatoes in half or quarters if they are large.
  6. Finely slice the red onion.
  7. Roughly chop the mint and parsley and mix all the ingredients together with the stampkoring.
  8. Make the dressing and mix into the salad.