Ingrédients
- 400g tin chickpeas
- 2tbsp paprika
- 150g cavolo nero
- 150g tenderstem broccoli
- 2 whole roasted red peppers
- Handful whole almonds
- Bunch flat leaf parsley
- Handful of rocket leaves
- 250g pouch Merchant Gourmet Wholegrain Spelt
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Méthode
- Heat your grill to high. Massage your cavolo nero with a little oil and salt. Place on a baking tray and under the grill for 5-10 minutes until it the edges have crisped up.
- Drain and rinse the tinned chickpeas and place into a baking tray with the paprika and 1 tbsp olive oil, making sure they are evenly covered. Cook for 10 mins until crispy.
- Meanwhile, steam your broccoli in a pan over a low heat until al dente. This should only take a few minutes.
- Layer your crunchy cavolo nero, cooked broccoli and roasted red peppers on a chopping board. With a large knife roughly chop until all ingredients are in large chunks. Add the parsley and almonds and repeat.
- Put the chopped ingredients into a large bowl with the rocket leaves and combine well.
- Pour the Merchant Gourmet Spelt straight from the packet into the bowl. Add the crunchy chickpeas and mix together.
- Make a simple vinaigrette by combining 1 tbsp balsamic vinegar with 2 tbsp of olive oil. Pour into the salad, give it one last mix and enjoy!
