Cranberry & chestnut falafel
Add a bit of seasonal spirit to your chickpea bites with fruit and nuts. Serve with a creamy yogurt dip and fresh coriander
Winter leaf, date & olive salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 6 - 8
Skip to ingredients
- 2 lemons
- 1 tbsp extra virgin olive oil
- 1 tbsp sunflower or other mild oil
- 1 tbsp white or red wine vinegar
- 1 tsp clear honey
- handful green olivesstoned removed, torn in half
- 10 plump dates(we used hadrawi), stoned and cut into long slivers
- 85g feta cheesecrumbled
- 100g bag baby spinach
- 2 large or 4 small heads chicory(red or white) separated into leaves
Nutrition: per serving (6)
- kcal108
- fat8g
- saturates3g
- carbs6g
- sugars6g
- fibre2g
- protein3g
- salt0.8g
Method
step 1
Thinly slice the peel and pith from the lemons, then segment. Squeeze 1 tbsp of the juice into a bowl. Whisk in the oils, vinegar, honey and seasoning.
step 2
Put the lemon segments, olives, dates and feta into a large bowl, and put the leaves on top. Cover and chill until ready to eat. Toss with the dressing to serve.
