Shredded Superfood Salad with Ballymaloe Honey & Mustard Dressing
- Cooking Time: 10 minutes
- Serves: 2
- Allergens: mustard
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
- Heat a little olive oil in a non-stick frying pan over a medium heat and add the chickpeas
- 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
- 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
