Moroccan Inspired Summer Salad

This recipe came about with the hot weather that we have had recently in Scotland. I really fancied a salad lunch but didnt want the typical tomato, lettuce and cucumber. I often make variations of fried, spiced chickpeas as a snack and thought they would be a fantastic, gluten-free alternative to crutons. This recipe makes two generous portions, ideal for lunch and can easily be scaled up to feed a crowd.

Ingredients:
1 packet mixed spinach, watercress and rocket
1 tub sweet fire beetroot
16 cherry tomatoes
handful of fresh mint
handful of fresh basil
2 large avocados
1 fennel bulb
1 can chickpeas
4cm fresh ginger
3 cloves garlic
1 tsp cumin powder
1 tsp coriander powder
1 tsp mustard seeds
salt and pepper
olive oil

Method:
Roughly shop the mixed leaves and the fresh basil and mint and place in a large bowl. Quarter the tomatoes and slice the beetroot into generous chunks and layer in. Trim and chop the fennel and add to the bowl. Slice the avocados into cubes and scoop into the bowl. Season with salt and pepper and stir, I like to make this before the crispy chickpeas so the flavours have a chance to mesh together.

Heat around 2 tbsp of olive oil in a large frying pan. Peel and cut the ginger into fine strips then mince the garlic. Add these to the hot oil and allow to fry for a minute before adding in the cumin, coriander and mustard. Drain the chickpeas then add them to the frying pan, stirring really well to ensure they are coated with the spices. Fry for 10 - 15 minutes, stirring often, until the chickpeas are crisp on the outside and a dark golden brown.

Allow to cool slightly before sprinkling over the salad for a spiced crunch.

I will happily eat a big bowl of this on its own for lunch but it would also be a fantastic accompaniment at a BBQ or a dinner party.

When you make this, please take a picture and tag me using #diaryofadefectivehousewife

Enjoy!