Dawn Kiddie www.sunlive.co.nz

This week's recipe was inspired by the latest Cuisine magazine under Ray McVinnie's Quick Smart Ideas I have just made a few adaptations. This is a versatile lunch or light evening meal option and as it keeps well you can make bigger quantities and take left over's to work.

Chickpea and smoked fish salad

Get some dried chickpeas and soak overnight in water. Drain and rinse then boil in salted water for 1-2 hours or until tender. Or use tinned chickpeas-drained.

Buy fresh smoked fish from butchery (New World Mt Maunganui has beautiful smoked Kawahi perfect for this recipe) and flake over top of chickpeas.
Add a handful of black olives.
Zest and segments of flesh of 1-2 oranges.
Handful of rocket leaves.
Big Bunch coriander chopped.
Make a dressing of equal quantities of Extra Virgin Olive Oil and red wine vinegar shaken together with salt and pepper. Dress salad.
As an extra additive you can sprinkle a teaspoon of chilli flakes over salad along with crumbled reduced fat feta cheese.