- Bag of mixed salad leaves
- 5 large strawberries, hulled and sliced
- 50g blueberries
- 1/2 tin Batchelor’s chickpeas, drained & rinsed (small tin)
- 1/2 tin Batchelor’s black eyed beans, drained and rinsed (small tin)
- Chef diced beetroot
- Pomegranate seeds
- 40g whole almonds
- 20g pumpkin seeds
- 20g sunflower seeds
- 3 radishes, sliced
- 200g Greek feta, cumbled
- 1 Avocado
- 75ml extra virgin olive oil
- 30ml apple cider vinegar
- 20g Dijon mustard
- 10ml honey
- Salt & freshly gound black pepper
- Make the dressing by mixing all the ingredients together.
- Arrange the salad ingredients on your serving plates.
- Sprinkle the crumbled feta over everything else.
- Drizzle with the dressing and finally garnish with the shoots.