Prep
10 mins

Cooking Time

Cooking
30 mins

Serves 2

Classic Crispy

Ingredients

Serves: 2

  • 4 ounces cous cous
  • 4 Roma tomatoes, diced
  • 2 cups finely chopped parsley
  • 1/4 cup finely chopped mint leaves (stems removed)
  • 1 red onion, diced or halved
  • 2 tbsp balsamic vinegar
  • 2 handfuls of Florette Classic Crispy Salad
  • 1/2 cup chickpeas, drained
  • 1/2 tbsp garam masala
  • 1/4 cup extra virgin olive oil
  • Juice from 1 lemon
  • 2 cloves garlic
  • 1 handful chopped cucumbers
  • 1 teaspoon ground allspice
  • 1 teaspoon sea salt

Method

  1. Pre heat the oven to 180c fan assisted.
  2. Cut your onions and glaze with a little oil, salt and balsamic glaze.
  3. Coat the chickpeas with the masala.
  4. Add the chickpeas, onions and garlic to baking trays and roast for approx 30 mins or until the onions are lightly browned / a little crispy, and chickpeas golden.
  5. Finely dice the parsley, mint and tomatoes and add to your chopped cucumbers.
  6. Cook the cous cous as per the package and allow to cool before adding to the parsley, mint and tomatoes.
  7. Add in the chickpeas and onions.
  8. Mix in the all spice and salt.
  9. Mince the garlic, a few leaves of parsley and add to the lemon juice and remaining olive oil to make the dressing. Coat this dressing through the salad.
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