Beetroot, Avocado & Chickpea Salad

(Serves 4)

INGREDIENTS

4 fresh beetroot, peeled and chopped into bite sized pieces

2 tbsp balsamic vinegar

2 radish, thinly sliced

1 tbsp grain mustard

1 tbsp apple cider vinegar

½ lemon, juiced

1 avocado, cut into chunks

1 cup cooked chickpeas

salt to taste

METHOD

Place the peeled and chopped beetroot cubes into a saucepan with ¼ cup of water and 1 tbsp balsamic vinegar. Cook on a low heat, cover with a lid and cook until the beetroot is soft. Once cooked, cool the beetroot and set aside.

For the dressing:

Add 1 tbsp grain mustard to a jar with the juice of ½ lemon. Add a pinch of salt, add a lid and shake.

To assemble the salad:

Place the beetroot onto a plate, add some chickpeas, top with avocado chunks, a little more beetroot and then avocado. Drizzle the dressing over the top and serve.

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