Chickpea, Beetroot & Nut Salad

Salad Mix

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 

Nut Mix

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

Dressing 

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.