“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 www.beautifulcountrybeautifulfruit.com