If you want a salad that’s full of flavour and helps to keep you full, then this is one for your to try. It’s my superfood salad and it’s very simple to put together. It pairs well with grilled meats and fish.

Ingredients

Serves 2-4 as a side salad

For the roasted chickpeas and tomatoes:

• 400g tin of chickpeas, rinsed and drained. Pat dry with a paper towel.

• 1 tsp sea salt

• 1 tsp Harissa powder

• 1 tbsp olive oil

• 2 large tomatoes halved and sliced. Add 1 tsp sea salt to them

For the salad:

• handful of watercress

• 120g cooked and cooled quinoa

• 1/2 cucumber, cubed

• 1 avocado, sliced

For the dressing:

1/2 lemon, juice only

2 tbsp apple cider vinegar (ACV)

1 tsp dijon mustard

1 garlic clove, grated

1-2 tsp dried oregao

1 tsp sea salt

1 good glue of extra virgin olive oil

Add the chickpeas to baking tray, along with the harissa, sea salt and olive oil. Mix together.

Make space and add the seasoned tomatoes to the tray (or add to another tray if there is no room.

Roast in the oven FAN180 for about 35 minutes.

Prepare the salad dressing - add all the ingredients to a little pot and mix well until combined.

Prepare the salad. Line the serving dish with watercress along one side.

Add the quinoa to the other side of the dish.

Top with the chickpeas and dot the tomatoes around the dish.

Scatter over the cucumber and add the avocado.

pour over all the dressing and serve.