Rocket, fig and chickpea salad

SERVES 4-6 PREP + COOK TIME 10 MINUTES

400g can chickpeas, drained, rinsed

400g can baby beetroot, drained, quartered 4 fresh figs, quartered

100g rocket leaves

75g mixed salad leaves

1⁄2 cup (70g) shelled pistachios

200g goat’s fetta, crumbled

70g bresaola, torn

100g croutons

¼ cup fresh parsley leaves

DRESSING

⅓ cup (80ml) extra virgin olive oil 2 tablespoons white wine vinegar

1 teaspoon maple syrup

2 teaspoon Dijon mustard

1 Combine the chickpeas, beetroot, figs, rocket, salad leaves and pistachios in a large bowl.

2 DRESSING Place the ingredients in a small screw-top jar and shake to combine. Season to taste with salt and freshly ground pepper.

Set aside until ready to serve.

3 To serve, top the salad with fetta, bresaola, croutons and parsley. Drizzle with the dressing.