Spiced almond salad
Spiced almond salad
Serves 6
Ingredients
1 x 400g tin chickpeas
¼ preserved lemon
1 bunch coriander
180g shredded, cooked chicken
½ red onion
2 stalks of celery
150g cherry tomatoes, cut in half or quarters
100g roasted almonds
100g roasted pumpkin
Dressing
1 tsp smoked paprika
1 tsp ground coriander
1 tsp Zatar spice
½ tsp ground cinnamon
¼ tsp turmeric
2 cloves garlic, minced
100ml Bertolli extra virgin olive oil
50ml lemon juice
Salt and fresh cracked pepper
Method
Place all the salad ingredients into a bowl and pour over the whisked dressing.
Let the salad sit for 15 minutes in the fridge and then toss it before serving to allow the spices and the vegetables to marinate a little together.
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