Featuring baby kale, the new baby leaf tipped to be a big hit this summer, this tasty salad packs a real flavour punch thanks to the infused Honey & Ginger Infused Beetroot. Enjoy on it’s own as a light lunch, or serve with veggie burgers fresh off the BBQ for a simple summer supper.
|1 tbsp honey|
|1 tbsp wholegrain mustard|
|1 tbsp olive oil|
|1 tsp Balsamic vinegar|
|1-2 sprigs of thyme, leaves picked|
|400g tin chickpeas|
|4 spring onions, sliced|
|1 carrot, grated|
|4 Honey & Ginger Infused Beetroot, cut into wedges|
|2 handfuls of baby kale leaves|
What to do:
- Put the chickpeas and their liquid in a saucepan and warm through over a medium heat for 3-4 minutes.
- Drain the chickpeas and tip into a bowl. Pour over the dressing and stir through. Add the onions and carrots and combine well then add the beetroot and give one last stir.
- Put a handful of baby kale onto each plate then spoon on the beetroot mixture drizzling the dressing over the kale as you go.
Cook’s Tips: Honey & Ginger Infused Beetroot can be purchased from Asda, or choose a different flavour from the infused beetroot ready-to-eat range, which is available in major retailers and includes: Spicy Sweetfire Baby Beetroot (Tesco Finest), Sweet Chilli Rosebud Beetroot (M&S), Sweet & Spicy Chilli Beetroot (Waitrose), Juniperberry & Black Pepper Cocktail Beetroot (Sainsbury’s Taste the Difference), Sweetflame Beetroot (Sainsbury’s Taste the Difference), Pomegranate & Cumin Beetroot (Waitrose) and Honey & Ginger Beetroot (ASDA).