Rate this recipe
2.9/5
(74 Votes)

Ingredients
- 3 tbsp sherry vinegar
- 2 tbsp olive oil
- 1-2 tsp grated horseradish
- to taste
- a pinch of caster sugar
- Salt & freshly ground black pepper
- 2 tins chickpeas
- drained & rinsed
- 3 large or 4 medium Pink Lady® apples
- cored and chopped
- 140g rocket (2 bags)
- A small bunch of mint
- leaves chopped
- 200g feta cheese
- crumbled
Details
servings 8
Level of difficulty Average
Preparation time 10mins
Cost Average budget
Preparation
Step 1
In a large bowl, whisk together the sherry vinegar with the olive oil, horseradish and caster sugar. Season to taste with salt and freshly ground black pepper.
Step 2
Stir through the chickpeas and chopped apple, making sure everything is well coated in dressing. At this point the salad will keep for 24 hours in the fridge.
Step 3
Once you are ready to serve, lightly toss through the rocket and the mint and pile into a serving dish.
Step 4
Finally, crumble the feta on top and serve.
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