FILLING AND LOW-KILOJOULE

FARRO AND ROAST VEGETABLE SALAD WITH CRISPY CHICKPEAS

SERVES 4 READY IN 1 HR

10 baby carrots, halved lengthways ½ celeriac, peeled and cut into wedges
1 tbsp olive oil
400g tin chickpeas, drained
150g spring greens or kale
200g farro (see tip)

For the dressing

1 tsp wholegrain mustard
1 tsp honey
1 tbsp apple cider vinegar
2 tbsp olive oil
2 garlic cloves, crushed

1 Heat oven to 200°C. Toss the carrots and celeriac in olive oil on a baking tray, season, and roast for 20 min. Remove these vegetables, then place the chickpeas and the greens or kale on a second tray and toss with a little more oil and seasoning.