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 and vegans
What You’ll Need:
- 2 Spanish 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
What To Do:
- Cut the persimon® 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.