Recipe competition

1 min read

THIS MONTH’S WINNING DISH

RECIPE **ESME HADFIELD** PHOTOGRAPH **ANT DUNCAN**

Meet Esme

Esme Hadfield from Eltham entered our competition for an original recipe using a tin of chickpeas and won with her zingy, crunchy salad.

‘I love this recipe because it’s fresh, healthy and simple to make.

The tangy dressing contrasts with the warm, crisp chickpeas and the soft, creamy goat’s cheese.’

FOOD STYLING: ESTHER CLARK. PROP STYLING: TAMZIN FERDINANDO

SERVES 2 VGF HANDS-ON TIME 25 mins TOTAL TIME 35 mins

Orange-beet salad with crispy chickpeas

◆ 1 x400g tin chickpeas, rinsed and drained

◆ 1 tbsp olive oil

◆ 1 tsp hot smoked paprika

◆ 1 tbsp garlic granules

◆ 1 tsp ground cumin

◆ 2 oranges

◆ ½ cucumber

◆ 150g cooked natural beetroot, drained

◆ 1 x60g bag rocket

◆ 75g soft goat’s cheese*

For the dressing

◆ 2 tbsp olive oil

◆ pinch garlic granules

◆ 1 tsp clear honey

1 Preheat the oven to 200°C, fan 180°C, gas 6. In a bowl, mix the drained chickpeas with the olive oil, paprika, garlic granules, cumin and a generous pinch of salt and pepper. Spread the coated chickpeas out on a baking tray and roast for 20 minutes or until crisp and golden.

2 Meanwhile using a sharp knife, remove the peel and pith from 1½ oranges, and slice or cut into segments.

3 For the dressing, squeeze

This article is from...

Sainsbury's Magazine

29 June 2022

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