Summer Glow Salad

“Hot-spiced chickpeas give this salad a delicious twist. It contains fruits, veg, nuts and feta to provide your body with a well-balanced, nutritious meal”


1 South African pear, peeled, cored and chopped

1 South African apple, such as Pink Lady, cored and chopped

2tbsp lemon juice

2tbsp olive oil

400g can chickpeas, rinsed and drained

40g whole almonds

¼tsp ground turmeric

½tsp dried chilli flakes

½tsp whole cumin seeds or ground cumin

80g mixed salad leaves

2 cooked beetroot (vacuum packed, not in vinegar), chopped

1tsp wholegrain mustard

Salt and freshly ground black pepper

60g feta cheese


Toss the South African pear and apple chunks in 1tbsp lemon juice. Set aside.

Heat 1tbsp olive oil in a frying pan and add the chickpeas. Cook over a medium heat for 1-2 minutes, then add the almonds, turmeric, chilli flakes and cumin. Cook gently for 2-3 minutes, stirring often. Cool.

Share the salad leaves, beetroot and chickpea mixture between 2 serving plates and scatter the pear and apple chunks on top.

Mix together the remaining olive oil, lemon juice and mustard. Season and drizzle over the salads. Serve, sprinkled with crumbled feta cheese.

Cook’s tip: To serve as a vegan meal, replace the feta with some tofu – or just leave it out. 

Recipe from

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