CHICKPEA, APPLE & PINE NUT SALAD
Grains and chickpeas with sweet apple, salty feta, smooth avocado and crunchy pine nuts – this salad gives you all you need in one dish. Change it up by adding tinned tuna or lightly seared fresh tuna, or your favourite seeds such as linseed and pumpkin seeds. 1 cup quinoa and brown rice mixed* 400g can chickpeas 2 small apples ¼ cup pine nuts 100g feta 1 avocado Micro herbs and edible flowers for garnish
(optional) Vinaigrette: ½ cup avocado oil 2 tablespoons lemon juice 1 clove garlic, crushed 1 teaspoon Dijon mustard To make the vinaigrette, put all the ingredients in a screw-top jar and shake to combine.
To make the salad, cook the quinoa and rice mix in 2 cups of boiling water for 25 minutes.
Drain and rinse the chickpeas. Peel apples if desired and cut into cubes.
Lightly toast pine nuts in a dry frying pan until just coloured. Remove to a plate to cool. Dice feta. Peel and dice avocado.
Combine all of the ingredients in a big serving bowl and garnish with micro herbs and the petals of edible flowers if desired. Before serving, give the vinaigrette another quick shake then dress the salad. Serves 4
* Supermarkets sell packets of grain blends, or try Ancient Grain Fusion from Bin Inn.
This is an edited extract from The Fearless Kitchen by Vanessa Baxter, published by Bateman Publishing, $39.99.