carrot, chickpea & spinach salad with coffee vinaigrette

for the vinaigrette:

1 clove garlic, crushed to a paste with 1/2 tsp salt 1 1/2 tsp honey

1 1/2 tsp dijon mustard

3 tbsp freshly brewed coffee

3 tbsp apple cider vinegar

4 tbsp extra virgin olive oil

for the salad:

2 medium carrots, washed and peeled 400g tin of chickpeas, drained and rinsed 1/2 cup roasted almonds, chopped

3-4 large handfuls of baby spinach, washed and dried

HOW TO

Make the vinaigrette first: put the crushed garlic, honey, mustard, coffee and vinegar in a small bowl and whisk well. Slowly whisk in the oil until the dressing is emulsified and smooth. Taste for seasoning and sharpness – add a little more oil if it seems too sharp. Set aside. Next, shave the carrots into ribbons with a vegetable peeler. Put them in a large bowl with the chickpeas and pour over half the dressing. Mix well, then toss through the almonds and baby spinach. Drizzle over the remaining dressing, toss gently and serve. Serves 4.