Orange & Beetroot Salad
Refreshing Citrus adds a delicious tang to your salads! Enjoy this colourful Autumn harvest salad with simple ingredients with an abundance of flavours.
Prep Time20 minutes
Cooking Time30 minutes
4 beetroot, peeled
1 can La Belinda chickpeas
5ml (1 tsp) ground cumin
5ml (1 tsp) ground coriander
5ml (1 tsp) paprika
5ml (1 tsp) curry powder
4 oranges, peeled
50g feta cheese, crumbled
1 avocado, sliced
Peel the beetroot and place them in a small pot with water. Boil for about 15-20 minutes, or until cooked, drain and allow to cool until you are able to handle them. Slice into rounds.
In a mixing bowl, combine the chickpeas, cumin, coriander, paprika and curry powder with a dash of olive oil. Season to taste.
Heat a frying pan over medium heat and fry the spiced chickpeas until golden and crispy. Set aside until ready to use.
Slice the oranges into rounds and place on your serving plate, alternating the orange layers with the beetroot slices. Scatter the spiced chickpeas over the slices, followed by the feta cheese.
Garnish the salad with avocado slices and season to taste.