A delicious salad with a hint of citrus: perfect for the warming weather.
Recipe by Brooke Meredith of A Conscious Collection.
1 can chickpeas, drained and rinsed
2 cups of rocket leaves
2 cups sweet potato, roasted and sliced into small chunks
1/2 cup red cabbage, thinly sliced
1/2 cup pumpkin seeds
1/3 cup roasted almonds
1/4 cup dried cranberries
1 pink grapefruit cut into slices
Goats cheese to taste
Salt and pepper to taste
1/3 cup extra virgin olive oil
1 tbsp wholegrain mustard
1 tsp honey
1 tbsp lemon juice
Pinch of salt and pepper
Preheat the oven to 160 degrees Celsius and lay the prepared chickpeas on a baking tray.
Drizzle with olive oil and bake for 20 minutes until golden brown and crunchy.
Place the rocket, cabbage, chickpeas, baked sweet potato, pumpkin seeds and almonds in a large salad bowl or serving plate.
Toss with salad dressing and sprinkle with goats cheese.
Lastly add the grapefruit wedges for presentation.