This mighty salad packs a punch and adding sweetness and mixing it all up makes it easier for children to not notice that what they’re eating is actually good for them.
VEGETARIAN - GLUTEN FREE
Here's how you do it
1. Mix the ingredients for the dressing and set to one side.
2. Drain and empty your chickpeas into a pan and quickly fry on a high heat with a splosh of extra virgin olive oil, a splash of soy sauce and a squeeze of fresh lime.
3. Stir until they begin to dry out and then remove from the heat to cool.
4. Next, finely dice your cucumber, tomatoes, avocado (and shallot if you are looking for a mild kick) and half your olives.
5. Mix all these items in with the cubed cheese and chickpeas.
6. You can drizzle the dressing over now and gently mix to coat, or allow people to add their own. If you have liberal pourers, maybe up your quantity!
7. Serve in bowls with a crusty loaf and oil and balsamic for dipping.
Make your dressing in a jar, that way it is very easy to shake to combine nicely (very satisfying too) and can be easily stored in the fridge for another day if there are any leftovers.
This is a pretty portable dish, whether in deep mugs for lunch in the treehouse or mason jars for taking to the beach, but keep it cool if you are transporting somewhere as this dish tastes best cold and crisp.
This fresh and tangy dish is perfect to enjoy on a late summers day when the tomatoes are in abundance and the bittersweet scene of sheets drying on the line, merrily welcomes the change in seasons, as the scent of autumn dances in the air.
For the dressing:
- One tsp grained mustard
- One tsp Dijon mustard
- Two tbsp of honey, melted
- Olive oil
- Lemon juice
- Apple cider vinegar
For the salad:
- Whole cucumber
- 250g cherry tomatoes
- Two avocados
- 100g cheddar cheese, chopped into small cubes
- One shallot (optional)
- 100g green olives
- Can of chickpeas
- Soy sauce
- Extra virgin olive oil
- Half a lime