Sunday Mirror (Northern Ireland)
Recipe OF THE WEEK
APPLE, CHICKPEA, FETA AND ROCKET SALAD
This lovely crisp salad
makes a tasty side
dish for grilled meat
or fish, or a delicious
stand-alone light lunch
Serves: 6-8 Preparation time: 10 minutes
INGREDIENTS: 3 tbsp sherry vinegar
2 tbsp olive oil
1-2 tsp grated horseradish, to taste Pinch of caster sugar
Salt & freshly ground black pepper
2 tins chickpeas, drained & rinsed 3 large or 4 medium Pink Lady apples or similar, cored and chopped
140g rocket (2 bags)
A small bunch of mint, leaves chopped 200g feta cheese, crumbled
METHOD:
1 In a large bowl, whisk together the sherry vinegar with the olive oil, horseradish and caster sugar.
2 Season to taste with salt and freshly ground black pepper.
3 Stir through the chickpeas and chopped apple, making sure everything is well coated in dressing. At this point the salad will keep for 24 hours in the fridge.
4 Once you are ready to serve, lightly toss through the rocket and the mint and pile into a serving dish.
5 Finally, crumble the feta on top and serve.