Weekly Recipe of Eat Smart Nutrition Consultants

EAT SMART NUTRITION CONSULTANTS

RECIPES FROM HOLLY, KERRY, LAUREN, PETA, JOE AND PEITA
November 2010
"Bored with the same old salads? Try these main meal salads which utilise the versatility of legumes in a tasty way!" 


Moroccan chickpea, carrot and spinach salad (Serves 4)  
Great for lunches or as an accompaniment to grilled chicken or lamb

1 tablespn olive oil
400g can chickpeas, drained and rinsed
½ cup orange juice
2 carrots, shredded
100g baby spinach leaves
¼ cup tahini

 2 tablespns ground cumin
2 cloves garlic, finely chopped
1/3 cup currants
3 spring onions, sliced diagonally
1/3 cup coriander leaves, chopped
2 tablespns toasted salad seeds
  1. Heat the oil in a medium non stick frying pan over medium heat.  Add cumin, chickpeas and garlic.  Cook, stirring often, for 3 minutes.  Remove from heat.
  2. Combine orange juice and currants in a tea cup. Microwave for 1 minute until juice is hot.  Drain but reserve juice.  Combine currants, chickpea mixture, carrots, shallots, spinach coriander in a large bowl.
  3. To make dressing, combine tahini and reserved orange juice in a small bowl.  Season to taste and drizzle over salad.  Gently toss to combine. 
  4. Sprinkle with salad seeds and serve.

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