Recipe: Apple, rocket, chickpea and feta salad
THIS delicious salad is perfect by itself or as an accompaniment.
Serves: 6-8
Preparation time: 10 minutes
3 tbsps sherry vinegar
2 tbsps olive oil
1-2 tsps grated horseradish, to taste
A pinch of caster sugar
Salt and freshly ground black pepper
2x400g (14oz) tins chickpeas, drained and rinsed
3 large or 4 medium Pink Lady apples, cored and chopped
140g (5oz) rocket (2 bags)
A small bunch of mint leaves, chopped
200g (7oz) feta cheese, crumbled
In a large bowl, whisk together the vinegar with the olive oil, horseradish and caster sugar. Season to taste.
Stir through the chickpeas and apples, making sure everything is well coated in dressing. At this point, the salad will keep for 24 hours in the fridge.
Once you are ready to serve, lightly toss through the rocket and mint then pile your salad into a serving dish.
Crumble the feta on top and serve.