recipeName: rocket and chickpea salad
ingredients: 1 small red onion, very finely sliced 1 lemon, juiced 2 x 60g bags wild rocket 50g walnut halves, toasted 2 garlic cloves, crushed 50ml extra-virgin olive oil 30g pack fresh basil 30g grated pecorino 2 x 400g tins chickpeas, drained 1 large cucumber, finely sliced 2 x 220g packs cherry tomatoes, halved
steps: toss the onion with half the lemon juice and a small pinch of salt in a non-metallic bowl. set aside for 5 mins, stirring now and then. the onion will soften and turn pink. meanwhile, blitz 60g rocket in a small food processor with the toasted walnuts, garlic, oil, half the basil and 2 tbsp water. pulse to create a textured paste. stir in the cheese; season. spoon half the pesto into a bowl (set aside the rest for another recipe) and stir in 1 tbsp water and the remaining lemon juice. toss 60g rocket with the onion and lemon juice, chickpeas, cucumber and tomatoes in a large bowl. add the dressing and the remaining basil leaves. gently toss together, then divide between 6 serving plates.
NER: red onion lemon wild rocket walnut halves garlic extravirgin olive oil basil pecorino chickpeas cucumber cherry tomatoes