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 Spanish persimons
• 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

1. Cut the persimons 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.