Orange, spinach, fennel & chickpea salad

Prep 25 mins | Cook 5 mins | Serves 4

1 tbs extra virgin olive oil
400g can chickpeas, drained and rinsed
2 garlic cloves, finely chopped
1/2 cup natural almonds, roughly chopped
1 tsp Ras al Hanout* or Moroccan spice mix
2 oranges, peeled, pith removed and cut into rounds
100g baby spinach leaves
1 bulb baby fennel, shaved
2 green onions (shallots), trimmed and thinly sliced
½ pomegranate, pulp removed
Flatbread and lemon wedges, to serve

Tahini yoghurt:
1/3 cup Greek-style natural yoghurt
1 tbs tahini
1 tsp pomegranate molasses (optional)

Step 1 Heat oil in a medium frying pan over medium heat. Add chickpeas, garlic and almonds. Sprinkle with Ras al Hanout or Moroccan spice mix and cook, tossing often, for 2-3 minutes until fragrant. Transfer to a plate and set aside to cool.

Step 2 Combine oranges, spinach, fennel and green onions in a large bowl. Gently toss to combine. Set aside.

Step 3 To make tahini yoghurt, combine all ingredients in a bowl. Season with salt and pepper. Mix until well combined. Set aside.

Step 4 Spoon cooled chickpea mixture over orange mixture. Season with salt and pepper. Gently toss to combine. Spoon onto a serving platter and scatter over pomegranate seeds. Serve with tahini yoghurt, flatbread and lemon wedges.

*Ras al hanout is a ground Moroccan-style spice including cloves, cinnamon, peppercorns and ginger. It’s available from some supermarkets and specialist delis. Moroccan spice mix is available in most supermarkets.

Good for you ... Navel Oranges
Navel Oranges

A very good source of vitamin C which contributes to the formation of collagen and its role in healthy gums, teeth, cartilage, bones and skin. Half a large orange supplies one day’s recommended intake of vitamin C.

Provides a variety of carotenoids, including some beta carotene which is converted to vitamin A in the body.

A source of folate, a B vitamin that contributes to the normal functioning of the body’s immune system.

Low GI (40-51) meaning that the sugars in oranges are broken down slowly and absorbed into the bloodstream.