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Chickpea, Feta and Parsley Salad Drain the chickpeas, rinse and place in the salad bowl. Add crumbled feta, spring onion, parsley and lemon juice, season with salt and pepper. Add the cooled onion and garlic mixture and remaining oil and mix well.
Avocado & Cilantro Dressing: 1 large ripe avocado; 3/4 bunch cilantro (about 1 cup loosely packed); juice of 1 lime; juice of 1 lemon; 1/4 cup extra virgin olive oil; 1 clove garlic, grated or minced; 1-2 Tbsp red wine vinegar; up to a 1/4 cup white balsamic vinegar. Put all in food processor bowl, whiz on low. If too thick can add a bit more of one or more of the liquids above.