Packed with super healthy vitamin packed ingredients, this salad will be doing your body a world of good! Long gone are the days of bland salads with minimal originality, this is a fabulous colourful concoction with different flavours and textures all mingling together to make a yummy starter or main course. Whenever my mum and I get together for a dinner, I always tend to make a tasty salad with robust flavours as it’s both filling and light at the same time – just our kind of thing!
Preparation: 15 minutes
Cooking: 5 minutes
Suitable for vegetarians and vegans – yay!
2 Spanish persimon®
1tbsp olive oil
400g can chickpeas, rinsed and drained
40g whole almonds
½tsp whole cumin seeds or ground cumin
80g young spinach leaves
2 cooked beetroot (vacuum packed, not in vinegar), sliced
1tbsp olive oil
2tbsp orange juice
1tsp wholegrain mustard
Salt and freshly ground black pepper
Mint leaves, to garnish
1 Cut the persimon® into slices, removing their leafy stems.
2 Heat the olive oil in a frying pan and add the chickpeas. Cook over a medium heat for 2-3 minutes, then add the almonds, paprika and cumin. Cook gently for 2-3 minutes, stirring often. Cool.
3 Share the spinach, beetroot and persimon® between 2 serving plates and scatter the chickpeas and almonds on top.
4 For the dressing, mix the olive oil with the orange juice and mustard. Season with salt and pepper, then drizzle over the salads. Serve, scattered with a few mint leaves.
Cook’s tip: If you like (and you’re not vegan!) add some crumbled feta cheese to the salads.
*This is a collaborative post.