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LOVE LOCAL


SUMMER GLOW SALAD SERVES 2


Hot-spiced chickpeas give this apple and pear salad a delicious twist. It contains fruits, veg, nuts and feta to provide your body with a well- balanced, nutritious meal.


1 pear, peeled, cored and chopped 1 apple, cored and chopped 2 tbsp lemon juice 2 tbsp olive oil 400g can chickpeas, rinsed and drained 40g whole almonds Quarter tsp ground turmeric Half tsp dried chilli fl akes


Half tsp whole cumin seeds or ground cumin 80g mixed salad leaves


2 cooked beetroot (vacuum packed, not in vinegar), chopped 1 tsp wholegrain mustard Salt and freshly ground black pepper 60g feta cheese


1 Toss the pear and apple chunks in 1 tbsp lemon juice. Set aside.


2 Heat 1 tbsp olive oil in a frying pan and add the chickpeas. Cook over a medium heat for 1-2 mins, then add the almonds, turmeric, chilli fl akes and cumin. Cook gently for 2-3 mins, stirring often. Cool.


3 Share the salad leaves, beetroot and chickpea mixture between 2 serving plates and scatter the pear and apple chunks on top.


4 Mix together the remaining olive oil, lemon juice and mustard. Season and drizzle over the salads. Serve, sprinkled with crumbled feta cheese.


Beautifulcountrybeautifulfruit.co.uk


Cooks Tip To serve as a vegan meal, replace the feta with some tofu – or just leave it out.


50 | THE WEST COUNTRY FOODLOVER


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