Megan McKenna's Moroccan Salad | Florette Salad

Prep
10 mins

Cooking
25 mins

Serves 2

Classic Crispy

Ingredients

Serves: 2

1 bag of Florette Classic Crispy

2 stems of fresh mint 

1 tin of chickpea 

Half cup of pistachios 

80g Pomegranate 

1 medium sweet potato 

1 block of feta cheese 

Dressing:

2 tablespoons of syrup 

50ml of Olive oil

Juice of a full lemon 

1/2 teaspoon Dijon mustard 

1/2 teaspoon Ground cinnamon

Chilli powder 

Rock Salt & pepper 

Slice sweet potatoes & add a drizzle of olive oil & rock salt.  Cook in the oven at 190° for 25 mins.
For your dressing,  add oil, lemon, syrup, mustard, chilli and cinnamon to a cup, and whisk.  Set aside.
Chop mint very finely. Chop Florette Crispy salad and mix together. Chop your sweet potatoes and mix into salad.
Add chickpeas, pomegranates, pistachios.
Pour the dressing all over.  Sprinkle rock salt & black pepper  and squeeze fresh lemon on top.

BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!