Colour, crunch and flavour means that this vibrant vitamin-packed salad is SO good to eat!
Preparation: 15 minutes
Cooking: 5 minutes
Serves 2
Suitable for vegetarians Suitable for vegans
Ingredients
- 2 PersiMon®
- 1tbsp olive oil
- 400g can chickpeas, rinsed and drained
- 40g whole almonds
- 1tsp paprika
- ½tsp whole cumin seeds or ground cumin
- 80g young spinach leaves
- 2 cooked beetroot (vacuum packed, not in vinegar), sliced
Dressing:
- 1tbsp olive oil
- 2tbsp orange juice
- 1tsp wholegrain mustard
- Salt and freshly ground black pepper
- Mint leaves, to garnish
Method
- Cut the PersiMons® into slices, removing their leafy stems.
- 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.
- Share the spinach, beetroot and PersiMon® between 2 serving plates and scatter the chickpeas and almonds on top.
- 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.
|
Per 100g (recipe) |
Per serving
312g |
RI (%) per 100g (recipe) |
RI (%) per serving |
Energy KJ |
623 |
1943 |
7% |
23% |
Calories Kcal |
150 |
467 |
7% |
23% |
Fat |
9g |
28g |
13% |
40% |
Of which saturates |
1g |
3.1g |
5% |
16% |
Carbohydrate |
10g |
31g |
4% |
12% |
Of which Sugars |
4.1g |
13g |
5% |
14% |
Fibre |
3.7g |
12g |
15% |
48% |
Protein |
5.3g |
17g |
11% |
34% |
Salt |
0.21g |
0.65g |
4% |
11% |