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To make a satisfying salad it’s all about balance: here, Simon uses currants for sweetness, dijon dressing for a hit of spicy-tanginess, quinoa and chickpeas to bulk it up (with healthy protein!) and walnuts for the perfect crunch.

You will need

Serves 4

  • 200g mixed leaves
  • 50g walnuts, roughly chopped
  • 1 x 420g can chickpeas
  • 1 Lebanese cucumber, roughly chopped
  • 1 cup cooked quinoa
  • 1/4 cup currants
  • Extra virgin olive oil

Jar Dressing

  • 1 tablespoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 6 tablespoons extra virgin olive oil
  • Salt & pepper

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15 mins to prep

5 mins to cook

  1. Step 1

    Add a dash of oil to a hot pan over medium heat and shallow fry the currants for a few minutes or until they puff up. Pour into a bowl and set aside to cool.

  2. Step 2

    Place all the remaining salad ingredients into a bowl and mix together.

  3. Step 3

    For the dressing, add all the ingredients to a jar and shake. Once it’s fully mixed together, pour over the salad and mix to coat the salad in the dressing. Add the currants and stir through.

Recipe: Simon Toohey

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