Pecan, nectarine and avocado chickpea salad

Updated at: Thu, 17 Aug 2023 05:08:14 GMT

Step 1

Preheat the oven to 200C / fan 180C / gas mark 6. Halve, de-stone, and cut the nectarine into thin wedges. Trim the broccoli. Place both on a large baking tray with 1 tsp oil and season to taste. Place the pecans on the other side. Bake for 10-12 mins, until the broccoli and nectarine are soft and the pecans are toasted.

Step 2

Step 2 Thinly slice the onion. Heat a medium frying pan with 1 tsp oil on medium heat. Cook the onion for 4-5 mins, until softened. Drain and rinse the chickpeas then add to the pan along with the cumin and cinnamon. Cook for 5-7 mins, until golden. Season to taste.

Step 3

Step 3 Meanwhile, thinly slice the avocado. Make the dressing. In a small bowl, mix the vinegar, mustard (to taste) and 1 tsp olive oil. Season to taste.

Step 4

Step 4 Serve the rocket and pea shoots topped with nectarine, broccoli, onion, chickpeas and avocado. Sprinkle over the pecans and drizzle with the dressing.

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