READY IN 1 HOUR | SERVES 6-8
Spiced Maple Chickpeas
400 g can, drained and rinsed Organic Chickpeas
1 tbsp Organic Extra Virgin Olive Oil
3 tbsp Organic Almond Meal
1 tbsp smokey paprika
2 tbsp Organic Maple Syrup
1/2 tsp salt
1 butternut, halved and sliced
1 jar Organic Beetroot
½ cup Organic dried (or fresh) mango, soaked and chopped into small pieces
¼ cup green olives
3 cups rocket (or bitter lettuce of choice)
½ cup mint, teared
½ cup aioli, dolloped on top
1 red onion
1/2 cup Organic Apple Cider Vinegar
Preheat oven to 180 degrees fanbake.
Place butternut onto a lined baking tray, drizzle with olive oil and place into oven for 35 minutes until crisp on edges. Remove from oven and set aside to cool.
Halve red onion and slice lengthways. Place into a shallow bowl and massage with 1/2 tsp salt.
Pour apple cider vinegar into bowl and mix. Set aside to marinate.
In a bowl, place all ingredients and mix thoroughly.
Place into a medium heat frying pan, and stir occasionally. Turn to low heat one simmering and allow the juices to reduce. Once the chickpeas are almost crisp, remove from heat and set aside.
ASSEMBLY OF THE SALAD
1. Place the watercress or rocket along a rectangular platter, spreading the leaves to the edges.
2. Arrange the roasted and cooled butternut on top
3. Sprinkle the mango on top of the butternut
3. Add olives, pickled onions, beetroot, mint and dollops of aioli.
Add extra salt and pepper, and drizzle with olive oil to serve