Smoked Salmon Salad

METHOD

Step 1

Put the drained chickpeas into a large bowl; add olive oil, lemon juice and maple syrup. Season with sea-salt and freshly ground black pepper and toss to coat.

Step 2

Arrange the spinach leaves, tomatoes and vegetables on a large serving platter. Spoon over dressed chickpeas and top with reserved fennel fronds or parsley leaves and pomegranate arils. Top with smoked salmon and serve.

Ingredients:

200g Tassal smoked salmon
400g tinned chickpeas, drained
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon maple syrup
50g baby spinach leaves
250g heirloom tomatoes, halved
½ fennel bulb, sliced finely
1 zucchini, sliced finely
1 cup red cabbage, shredded
½ cup parsley leaves (optional)
½ cup pomegranate arils