Name: Persimmon, Beetroot & Toasted Chickpea Salad
Prep time: 15 min
Cook time: 5 min
Yield: 2
Ingredients: 2 Spanish Persimmon; 1 tbsp olive oil; 1 x 400g tin chickpeas, rinsed and drained; 40g/1½oz whole almonds; 1 tsp paprika; ½ tsp whole cumin seeds or ground cumin; 75g/3oz ready-prepared baby spinach leaves; 2 cooked beetroot (vacuum packed, not in vinegar), sliced; For the dressing; 1 tbsp olive oil; 2 tbsp orange juice; 1 tsp wholegrain mustard; Salt and freshly ground black pepper; Handful of mint leaves, to garnish

VMG Recipes