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Shredded Superfood Salad with Ballymaloe Honey & Mustard Dressing
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Servings
2 people
Ingredients
  • 2 carrots julienned
  • 1 handful of Irish beetroot shredded
  • 2 handfuls red cabbage finely Shredded
  • 2 tbsp mint chopped
  • 200 g Canned chickpeas drained
  • ½ tsp ground cumin
  • ½ tsp chilli powder or ground cayenne pepper
  • A little olive oil
  • 3 tbsp Ballymaloe Honey & Mustard Dressing
Servings
2 people
Ingredients
  • 2 carrots julienned
  • 1 handful of Irish beetroot shredded
  • 2 handfuls red cabbage finely Shredded
  • 2 tbsp mint chopped
  • 200 g Canned chickpeas drained
  • ½ tsp ground cumin
  • ½ tsp chilli powder or ground cayenne pepper
  • A little olive oil
  • 3 tbsp Ballymaloe Honey & Mustard Dressing
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Instructions
  1. Combine the shredded beetroot, carrot, red cabbage and mint and set aside. Heat a little olive oil over a medium-high heat, add the chickpea, after a minute, add the ground spices turning until the chickpeas are fully coated.
  2. Toss the salad with Ballymaloe honey & mustard dressing and top with the spiced chickpeas and a few extra mint leaves.
Categories: Salads

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