Hot-spiced chickpeas give this South African apple and pear salad a delicious twist. It contains fruits, veg, nuts and feta to provide your body with a well-balanced, nutritious meal.
Preparation: 15 minutes
Cooking: 5 minutes
1 South African pear, peeled, cored and chopped
1 South African apple, such as Pink Lady, cored and chopped
2tbsp lemon juice
2tbsp olive oil
400g can chickpeas, rinsed and drained
40g whole almonds
¼tsp ground turmeric
½tsp dried chilli flakes
½tsp whole cumin seeds or ground cumin
80g mixed salad leaves
2 cooked beetroot (vacuum packed, not in vinegar), chopped
1tsp wholegrain mustard
Salt and freshly ground black pepper
60g feta cheese
|Per 100g (recipe)||Per serving|
|RI (%) per 100g (recipe)||RI (%) per serving|
|Of which saturates||1.7g||7.2g||9%||36%|
|Of which Sugars||5.3g||23g||6%||26%|
- Toss the South African pear and apple chunks in 1tbsp lemon juice. Set aside.
- Heat 1tbsp olive oil in a frying pan and add the chickpeas. Cook over a medium heat for 1-2 minutes, then add the almonds, turmeric, chilli flakes and cumin. Cook gently for 2-3 minutes, stirring often. Cool.
- Share the salad leaves, beetroot and chickpea mixture between 2 serving plates and scatter the pear and apple chunks on top.
- Mix together the remaining olive oil, lemon juice and mustard. Season and drizzle over the salads. Serve, sprinkled with crumbled feta cheese.
Cook’s tip: To serve as a vegan meal, replace the feta with some tofu – or just leave it out.