SPICED CHICKPEA, GRAPEFRUIT & GRAIN SALAD

By Lucy Burton, Pudding Lane Blog

Serves 2 as a main / 4 as a side

  • 1 x 400g Nature’s Finest Pomelo Grapefruit, drained
  • 100g quinoa
  • 400g tin chickpeas, drained
  • 1 red onion
  • 1 tsp paprika
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp ground ginger
  • 1 small bunch flat leaf parsley
  • 1 small bunch coriander
  • Juice ½ lemon
  • Olive oil
  1. Heat the oven to 200 ̊C.
  2. While the oven is heating, wash the quinoa thoroughly in a sieve, then place in a saucepan and cover with cold water. Bring to the boil, then cover and simmer for around 15 minutes, until the quinoa is cooked and soft. Drain and set aside.
  3. Drain the chickpeas and place in a bowl. Slice the onion and add to the bowl, then add the paprika, cumin, coriander, ginger and a good grind of salt and pepper. Add a drizzle of oil then toss until well coated. Pour into a baking dish lined with foil and bake for 25-30 minutes until browned and fragrant.
  4. To serve the salad, finely chop the parsley and coriander. Add the cooked quinoa, fresh herbs and drained grapefruit slices to a salad bowl and mix well.
  5. Dress with a squeeze of lemon juice and a drizzle of olive oil and season to taste.

POMELO GRAPEFRUIT IN JUICE AVAILABLE IN:

390G

WHERE TO BUY