South African summer glow salad

YOU WILL NEED

1 South African pear, peeled, cored and chopped

1 South African apple, such as Pink Lady, cored and chopped

2 tbsp lemon juice

2 tbsp olive oil

400g tin chickpeas, rinsed and drained 40g whole almonds

¼ tsp ground turmeric

½ tsp chilli flakes, dried

½ tsp whole cumin seeds or ground cumin 80g mixed salad leaves

2 cooked beetroot (not in vinegar), chopped

1 tsp wholegrain mustard Salt Freshly ground black pepper

60g feta cheese

DIRECTIONS

Put the pear and apple chunks in a bowl and toss with 1 tbsp of lemon juice, then set aside.

Heat 1 tbsp of olive oil in a frying pan and add the chickpeas. Cook over a medium heat for 1-2 minutes, then add the almonds, turmeric, chilli flakes and cumin. Cook gently for 2-3 minutes, stirring often, then allow to cool.

Share the salad leaves, beetroot and chickpea mixture between 2 serving plates and scatter the pear and apple chunks on top.

Mix together the remaining olive oil, lemon juice and mustard. Season the mix and drizzle it over the salad. Sprinkle over crumbled feta cheese, then serve.