3/4 cup dried chickpeas, soaked then cooked until tender with 1/2 teaspoon turmeric (or replace with 2 cups canned chickpeas)
1 medium beetroot, cut into matchsticks, rinsed and set aside to dry off
1 large carrot, cut into matchsticks
4 spring onions, sliced
2 sticks celery, diced
1 thumb fresh ginger, very thinly sliced
1/2 cup coarsely chopped parsley
1 cup coriander leaves
Toss together all the ingredients, setting aside half the coriander leaves for garnish.
2 cups mixture of peanuts, cashews, sunflower seeds, pumpkin seeds, sesame seeds
2 tablespoons brown sugar
1/2 teaspoon each salt, cumin and coriander powder
1/4 teaspoon chilli powder
25g chilled butter
Bake the nuts and seeds for 5 minutes at 180°C then sprinkle with a mixture of the sugar, salt and spices. Grate the butter over. Bake for 10 minutes more, stirring often. Set aside to cool.
3 tablespoons balsamic vinegar
1/2 teaspoon brown sugar
salt and freshly ground black pepper
1/2 cup olive oil
Mix all the ingredients together well. Toss the vinaigrette and 2/3 of the nut mixture with the salad mix. Garnish with the remaining nuts and coriander leaves.