Apple, Red Cabbage and Avocado Salad

This is a delicious and vibrantly coloured salad, that's not only very easy to put together but also filling and super nutritious. It's packed with all the goodness of seasonal ingredients - the perfect chance to spend less time in the kitchen without compromising your diet. So put your feet up and enjoy a relaxing night with this fresh and nourishing salad.

Serves: 4

Prepare: 15 minutes

Ingredients:

• 1 can chickpeas, drained
• 2 tbsp rapeseed oil, cold pressed
• 1 tsp caraway seeds, lightly toasted
• 2 tbsp lemon juice
• ¼ red cabbage, thinly sliced
• 1/2 fennel bulb (about 159g), thinly sliced, fronds reserved
• handful of coriander, roughly chopped
• 1 Royal Gala apple, thinly sliced
• 1 perfectly ripe avocado, sliced

Method:

1. In a small bowl combine the lemon juice with the rapeseed oil and 1 large tbsp of water, season and set aside.

2. In a medium bowl gently massage the red cabbage with a bit of salt. This will make it softer and help absorb the salad dressing.

3. On a big serving plate arrange the red cabbage, fennel slices and most of the coriander. Scatter the sliced apple, avocado and lastly the chickpeas. Then toss to partially mix. Do not overmix as the red cabbage tends to transfer the colour to the other ingredients. Serve scattered with the remaining coriander and reserved fennel fronds.

Tip: If you don't like the chickpeas straight from the can, you could roast them for 30 minutes with a dash of olive oil and caraway seeds, turning halfway through.