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 Time 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
1⁄4tsp ground turmeric
1⁄2tsp dried chilli flakes
1⁄2tsp 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
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.