PREPARATION TIME: 15 MINUTES

COOKING TIME: 1 HOUR

SERVES: 4

ROAST BEET, CHICKPEA, BABY SPINACH AND GOAT’S CHEESE SALAD

This is a dish that I don’t go a week without eating. I love it; it’s fresh, it’s easy and it is definitely healthy. The best thing about it is that you can simplify it if you want by using tinned beets and chickpeas (don’t worry, I definitely do that when I don’t have time!).

8 baby beetroot (beets), trimmed

2 garlic cloves, crushed

1 tablespoon salt

2 tablespoons cumin seeds, roasted and ground

60 ml (2 fl oz/¼ cup) olive oil

250 g (9 oz) dried chickpeas (see note), rinsed

1.5 litres (52 fl oz/6 cups) water or stock

½ teaspoon cardamom seeds, roasted and ground

salt, to season

1 cup flat-leaf (Italian) parsley, chopped (reserving some to garnish)

1 tablespoon sherry vinegar

1½ tablespoons extra virgin olive oil

½ cup baby spinach leaves

110 g (3¾ oz/²/₃ cup) packet soft goat’s cheese, crumbled

pea shoots, to serve

To roast your beetroot, preheat the oven to 180°C (350°F/Gas 4). Place each beet onto a square of foil 15 cm x 15 cm (6 inch x 6 inch) along with some garlic, a pinch of salt, ground cumin seeds and a splash of olive oil. Wrap in foil and place in a roasting tin. Complete all eight and place in the oven for 45–60 minutes (see note). Remove them from the oven, allow to cool and then peel, quarter and reserve for the salad.

To cook the chickpeas, place in a large saucepan and cover with water or stock. Simmer for 30 minutes or until the chickpeas are just tender. Remove from the heat and drain well.

To finish the salad, combine the beetroot with the chickpeas, ground cardamom, salt and chopped parsley. Dress the salad with vinegar and olive oil. Toss well to combine. Gently mix through the spinach and goat’s cheese and serve with another flourish of parsley, some pea shoots and olive oil.

NOTES

∎   Chickpeas can be substituted with lentils.

∎   The beetroot will be ready when a skewer can easily pierce through.

∎   Both the fresh beets and the chickpeas can be substituted with the tinned variety. This will speed up the process for lunch or a quick dinner.