Shredded Superfood Salad with Ballymaloe Honey & Mustard Dressing

  • Cooking Time: 10 minutes
  • Serves: 2
  • Allergens: mustard

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Description

A superfood salad with a hint of Middle Eastern flavours and background spice; this is such a satisfying recipe. It combines a range of tasty, vitamin and mineral packed ingredients, so you get all the flavour and the health benefits too.

Ingredients

  • 2 carrots (julienned: cut into match sticks)
  • 1 tablespoon of Ballymaloe Irish beetroot- drained
  • 2 generous tablespoons of red cabbage (finely shredded)
  • 2 tablespoons mint (chopped)
  • 200g 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
  • Sea salt and freshly cracked black pepper

Dietary Suitability

Method

  1. Heat a little olive oil in a non-stick frying pan over a medium heat and add the chickpeas
  2. After a minute, add the ground spices and a pinch of sea salt and freshly cracked black pepper. Stir until the chickpeas are fully coated. Remove to a plate and allow to cool
  3. Toss the carrots, cabbage and mint with the Ballymaloe Honey & Mustard Dressing. Taste and season. Place in a presentation bowl and top with the spiced chickpeas and the Ballymaloe Diced Irish Beetroot. Finish with a few extra mint leaves scattered on top

  • Cooking Time: 10 minutes
  • Serves: 2
  • Allergens: mustard

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0 / 5 0

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