Colour, crunch and flavour means that this vibrant vitamin-packed salad is SO good to eat!

Preparation: 15 minutes

Cooking: 5 minutes

Serves 2      

Suitable for vegetarians and vegans

2 Spanish persimon®

1tbsp olive oil

400g can chickpeas, rinsed and drained

40g whole almonds

1tsp paprika

½tsp whole cumin seeds or ground cumin

80g young spinach leaves

2 cooked beetroot (vacuum packed, not in vinegar), sliced

Dressing:

1tbsp olive oil

2tbsp orange juice

1tsp wholegrain mustard

Salt and freshly ground black pepper

Mint leaves, to garnish

1 ) Cut the persimon® into slices, removing their leafy stems.

2 ) Heat the olive oil in a frying pan and add the chickpeas. Cook over a medium heat for 2-3 minutes, then add the almonds, paprika and cumin. Cook gently for 2-3 minutes, stirring often. Cool.

3 ) Share the spinach, beetroot and persimon® between 2 serving plates and scatter the chickpeas and almonds on top.

4) For the dressing, mix the olive oil with the orange juice and mustard. Season with salt and pepper, then drizzle over the salads. Serve, scattered with a few mint leaves.

Cook’s tip: If you like (and you’re not vegan!) add some crumbled feta cheese to the salads.