Recipe OF THE WEEK

APPLE, CHICKPEA, FETA AND ROCKET SALAD

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.