Makes 4 Serves –
- 1 red Capsicum
- 1 small Fennel
- 400ml Chickpeas
- 125g Flaked almonds
- 1 cup Snow peas
- 1 Handful Snow pea sprouts
- 1 Orange
- 2 tbsp Olive oil
- Salt and pepper
- ½ tsp Ginger fresh
- ½ tsp Cumin
- ½ tsp Paprika
- ½ tsp Coriander
Method
- Pre heat oven to 180 degrees
- Thickly slice fennel and capsicum and place on a baking tray, drizzle with 1 tbsp oil and sprinkle the spices over the top
- Place in oven and roast for 15 minutes or until softened but not mushy
- Rinse chickpeas and place on a separate tray with salt and pepper and 1tsp of olive oil, sprinkle almonds on top and place in the oven for 10 minutes – careful not to burn the nuts!
- In a small bowl place the zest and juice of 1 orange, 1 tsp of olive oil and 1/2 tsp of freshly grated ginger
- In a large bowl add remaining salad ingredients (kale, snow peas and snow pea sprouts) add roast vegetables, chickpeas and almonds
- Add dressing and mix well
- Salad should keep fresh in an airtight container for 2 days
