Ġbejniet Salad

Fresh Maltese sheep or goat cheese with tomatoes, olives and herbs.

• Serves: 4
• Preparation: 25 min
• Cooking: 20 min

Ingredients

• 50 g radishes
• 1/2 cucumber
• 1 red pepper
• 2 spring onions
• 2 vine tomatoes
• 350 g canned chickpeas, drained
• 1 bunch fresh parsley
• Fresh mint leaves
• 5 tbsp extra-virgin olive oil
• 2 tsp dried mint
• 2 tsp dried oregano
• 1 tsp dried basil
• Juice of 1/2 lemon
• 100 g peppered ġbejna
• Salt and black pepper

Method

1. Mix 2 tablespoons of the olive oil with the lemon juice and dried herbs.
2. Rinse the chickpeas, simmer them in water for 20 minutes, drain and toss them with the herb dressing while warm; leave to cool for 10 minutes.
3. Finely dice the radishes, cucumber, pepper, spring onions and tomatoes and combine them with chopped parsley and mint.
4. Add the remaining olive oil, peppered ġbejna and marinated chickpeas, season with salt and pepper and toss just before serving.

Food safety: Use cheese made from pasteurised milk when serving pregnant people, young children, older adults or anyone with reduced immunity.