Black chickpea, crab and fennel verrine recipe with apple and avocado
We packed simple foods: A thermos filled with African Roobois tea; slices of chocolate cake; clementines and sheep yogurt; and our black chickpea, crab and fennel salad. Next time, I might even add finely shaved jicama or red grapes in it.
It might sound like it was the perfect day.
It really was.
Quiet.
Calm.
Reflective and full of lightness.
We were lucky.
Hopefully, it is setting the tone for the year to come?
Happy New Year to you all! May this new one bring happiness and love and fulfillment in whatever area that is dear to you.
May you be inspired to cook! In one of my next posts, I will share more pictures reflective of the past year....
Black chickpea, crab and fennel verrine recipe,
with apple and avocado
(For 4 people)
You need:- 200 g (1 heaped cup) cooked black chickpeas
- 200 g fresh crab meat, diced
- 1 large avocado, pitted and finely diced
- 1 medium fennel bulb, finely sliced
- 1 medium red apple, cored and finely diced
- Black sesame seeds, to taste
- 6 pink radishes, finely sliced
- Sea salt
- 2 limes
- 1/2 teaspoon ground ginger (or fresh)
- 1 garlic clove, peeled and minced
- 1 tablespoon chopped coriander
- 2 tablespoons hazelnut oil
- 4 tablespoons olive oil
- Red peppercorn, ground, to taste
- In a small bowl, combine the lime juice with the sea salt, garlic, and ginger.
- Add the oils and whisk to emulsify.
- Season with ground red peppercorn to taste, and stir in the coriander. Set aside.
- In a large bowl, combine the chickpeas, crab meat, avocado and apple. Toss gently with the fennel and radishes.
- Add the dressing and toss gently. Sprinkle with black sesame seeds, and serve.
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