Ingredients
- 1 cup Bluebird Potlatch Pilaf
- 2 teaspoons whole cumin seeds
- 2 tablespoons shallot finely chopped
- 1 tablespoon plus 2 teaspoons apple cider vinegar
- 1 teaspoon kosher salt
- 1 large pinch black pepper freshly ground
- 2 tablespoons olive oil
- 1 tablespoon mayonnaise
- 1 cup garbanzo beans cooked
- 1 cup cucumber chopped
- 1 cup cherry tomatoes halved
- 2 tablespoons fresh marjoram leaves chopped
- 1/2 cup feta cheese crumbled
- 1 avocado peeled, seeded and chopped
- 1 small head romaine or leaf lettuce chopped
Methods
- In a medium saucepan, bring the pilaf to a boil in 4 cups of water. Cover, reduce heat to low simmer, and cook for 20 minutes. Drain pilaf in a strainer and set aside to cool a little bit.
- Meanwhile, put a small frying pan over medium heat and add the cumin seeds. Toast until fragrant and darkened a little bit, about 2 minutes. Put the cumin seeds in a mortar & pestle (or spice grinder), let cool for a few minutes, then coarsely grind.
- In a small jar, combine the shallot, vinegar, cumin, salt pepper, olive oil and mayonnaise. Put the lid on and shake to combine, set aside.
- In a large bowl combine the garbanzo beans, cucumber, tomato, marjoram, feta and the pilaf. Toss with the dressing. Taste and add more salt & pepper if needed.
- Salad can be made ahead to this point and refrigerated for up to 2 days. Let salad sit at room temperature for 30 minutes before serving if possible.
- Just before serving, gently toss the salad with the avocado and lettuce. Enjoy!
