A light yet nourishing salad, ideal for mid-week eating. A few toasted almonds or walnuts would be delicious tumbled through before eating too.

Ingredients

• 400 grams baby carrots
• 200 grams trimmed green beans
• 1 tblsp shredded ginger
• 1 green capsicum, deseeded and diced
• 2 well-rinsed 300 gram cans chickpeas
• 2 tsp toasted whole cumin seeds
• 12 juicy black olives
• 2 handfuls chopped flat leaf parsley

Paprika Dressing

• ¼ cup olive oil
• 6 tblsp red wine or white wine vinegar
• 2 tblsps balsamic vinegar
• 2 tsps ground paprika

Method

1. Trim and halve carrots. Cook in boiling salted water for 2-3 minutes until tender crisp. Drain well and refresh in ice-cold water.
2. Cook green beans the same way as the carrots.
3. Heat a dash of oil in a frying pan and cook ginger and green pepper until fragrant.
4. Toss together the carrots, beans, ginger and pepper with chickpeas, whole cumin seeds, black olives and chopped flat leaf parsley.

Paprika Dressing

1. Whisk together the olive oil, red wine vinegar, balsamic vinegar and ground paprika. Drizzle over the salad before serving.

Cooks Tips

- I like this salad to be well dressing with plenty of juice to soak up with warm bread. For those wanting less dressing, prepare only half the recipe.