Fennel, Orange & Chickpea Salad

(serves 4)


2 tbsp grain mustard

1 tbsp maple syrup (or 1 medjool date, pitted and puree with a little water in the blender)

Juice ½ lemon

Salt & pepper, to taste

½ fennel bulb, finely sliced

1 small red cabbage, finely shredded

2 oranges, cut into wedges

1 avocado, sliced into strips

Handful of spinach

½ cup cooked chickpeas


1. Place the mustard and maple syrup or pureed date into an airtight container. Squeeze in lemon juice and a pinch of salt and pepper. Seal with a lid and shake well.

2. Assemble the salad on a large platter and pour over the dressing. Lightly toss the salad and serve.