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
- 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% |