Chickpea, Beetroot & Nut Salad
3/4 cup dried chickpeas, soaked then cooked until tender
1 medium beetroot, cut into matchsticks, rinsed and set aside to dry off
1 large carrot, cut into matchsticks
4 spring onions sliced
2 sticks celery, diced
1 thumb fresh ginger, very thinly sliced
1/2 cup parsley, coarsely chopped
1 cup coriander leaves
2 cups mixture of peanuts, cashews, sunflower seeds, pumpkin seeds, sesame seeds
2 tbsp brown sugar
1/2 tsp each salt, cumin, coriander powder
1/4 tsp chilli powder
25g chilled butter
3 tbsp balsamic vinegar
1/2 tsp brown sugar
1/2 cup olive oil
salt and freshly ground black pepper
For the salad mix: Toss together all the ingredients, setting aside half the coriander leaves for garnish.
For the nut mix: Bake the nuts and seeds for 5 minutes at 180°C then sprinkle with a mixture of the salt, sugar and spices. Grate the butter over. Bake for a further 10 minutes, stirring often. Set aside to cool.
For the dressing, mix all the ingredients together well.
To serve, toss the vinaigrette and 2/3 of the nut mixture with the salad mix, garnish with the remaining nuts and coriander leaves.