MEDITERRANEAN SALAD BOWL

Cook couscous as per packet instructions.

Sauté the drained chickpeas in olive oil and add garlic, paprika, oregano and chilli powder. Stir for 2 minutes until aromatic, heated through and developing a nice colour.

Assemble your salad by layering the Baby Spinach, olives, cooked couscous, cucumber, cherry tomatoes, capsicum and chickpeas between bowls. Top with a dollop of hummus, a teaspoon of olive oil and salt and pepper.

BABY SPINACH

Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.

• wb_sunny Available All Year Round
• grass Gisborne
• auto_awesome Washed & Ready To Eat
• check Good source of Folate
• check Source of Vitamin A

• 1 pack LeaderBrand Baby Spinach
• ½ cup olives
• 1 cup couscous
• ½ cucumber, diced
• 1 punnet cherry tomatoes, halved
• 1 red capsicum, diced
• 400g can chickpeas
• 1 tbsp olive oil
• 1 tsp minced garlic
• 1 tsp paprika
• 1 tsp dried oregano
• ½ tsp chilli powder
• 200g hummus – store bought or try our Beetroot Hummus Recipe
• 4 tsp olive oil
• Salt and pepper, to serve