Middle Eastern Salad

175 g/6 oz chick peas
600 ml/ 1 pint water
1 large clove garlic, peeled and crushed
juice of 1 lemon
4 tablespoons tahini or sesame seeds
150 ml/1/4 pint plain low-fat yogurt
salt
freshly ground white pepper
Garnish:
1 small lettuce
2 tomatoes, sliced
12 black olives
2 tablespoons chopped parsley

Put the chick peas in a large bowl, cover with the water, then leave to soak overnight. Alternatively, pour over boiling water and soak for several hours.

Transfer the chick peas and water to a pan and bring to the boil. Lower the heat, cover and simmer for 1 to 1 1/2 hours until they are soft, adding more water if necessary.

Drain the chick peas, then mash them to a purée. Stir in the garlic, lemon juice, tahini or sesame seeds, yogurt and salt and pepper to taste. Beat to a smooth, creamy paste, adding a little water if too thick. Alternatively, work all the ingredients to a smooth purée in an electric blender or food processor, adding a little more water, as necessary, to blend.

To serve, arrange the lettuce leaves on individual serving plates, then divide the purée equally between them, piling it up in the centre. Garnish with tomato slices, black olives and chopped parsley. Serve cold.

SERVES 4