|½||chickpeas — tinned, drained|
|1/3||cucumber — English, chopped|
|8||cherry tomatoes — halved|
|2||celery stalks — chopped|
|1||feta cheese — roughly crumbled|
|fresh mixed herbs — basil, parsley and mint, chopped|
|1||sweetcorn — on the cob|
|salt and freshly ground black pepper — to taste|
|1 tsp||Dijon mustard|
|lemon — juice only|
|salt — just a pinch|
|1||bread — ciabatta|
|2 tsp||Dijon mustard|
|2 Tbs||marmalade — caramelised onion|
|fresh basil — or rocket, to serve|
Prepare your chickpea salad by mixing all of the ingredients together, except the corn, season with salt and pepper and set aside until serving.
Prepare your salad dressing and use to dress the salad just before serving.
For the steak sandwiches: Preheat a char-grill pan or prepare your braai/bbq. Season the meat well with salt and pepper and cook to your liking.
At the same time, roast the corn and toast the cut-side of your rolls, or both sides of your bread. When the corn is beautifully golden and blistered, slice off the kernels with a sharp knife and add these to the salad.
Remove the meat from the heat and allow to rest for at least 5 minutes before slicing into thin slivers.
To assemble the open steak sandwiches, place the bread slices onto a plate, spread with a little Dijon mustard, top with a spoonful of caramelized onions and then slivers of steak.
Season with a little more salt and pepper, top with fresh basil or rocket leaves and serve immediately alongside the chickpea salad.