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  • The Australian Women's Weekly

    Mother’s Day celebration

    Apr 20, 2022 3 minutes
    PHOTOGRAPHY by CON POULOS · STYLING by DAVID MORGAN

    Rocket, fig and chickpea salad

    SERVES 4-6 PREP + COOK TIME 10 MINUTES

    400g can chickpeas, drained, rinsed
    400g can baby beetroot, drained, quartered
    4 fresh figs, quartered
    100g rocket leaves
    75g mixed salad leaves
    1/2 cup (70g) shelled pistachios
    200g goat’s fetta, crumbled
    70g bresaola, torn
    100g croutons
    ¼ cup fresh parsley leaves

    DRESSING

    ⅓ cup (80ml) extra virgin olive oil
    2 tablespoons white wine vinegar
    1 teaspoon maple syrup
    2 teaspoon Dijon mustard

    Combine the chickpeas, beetroot, figs, rocket, salad leaves and pistachios in a large bowl.

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