Name: Calamari-and-asparagus salad
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 4 servings
Cuisine: Starters & Light meals
Ingredients: calamari rings and tentacles 200g,fresh mint 10g,asparagus, blanched 100g,rocket 80g,cucumber , sliced 1⁄2

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Turmeric-roasted hummus

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

For the turmeric-roasted chickpeas:

1 x 400 g can Woolworths organic chickpeas, drained and rinsed
2 T olive oil
1 chilli, chopped
½ t fresh or ground turmeric
Sea salt and freshly ground black pepper, to taste

For the hummus, blend:

1 x 400 g can Woolworths organic chickpeas, drained and rinsed
1-2 lemons, juiced
1 green chilli, chopped
3-4 cloves garlic, chopped
1-2 T Woolworths almond butter
2 T olive or avocado oil
Sea salt and freshly ground black pepper, to taste

Method

To make the turmeric-roasted chickpeas, toss all the ingredients and roast at 190°C for 20 minutes. Allow to cool slightly.

Serve the hummus, topped with turmeric-roasted chickpeas, with charred wholewheat pita breads or crudités. Garnish with mint.

Cook's note: Eating more plant-based foods couldn’t be easier when you have a few cans or bags of dried chickpeas on stand-by. You will feel fuller for longer and these legumes are a source of protein, carbohydrates and fibre.

Discover more of our snack recipes here.

This is a test recipe

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Turmeric-roasted hummus

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Ingredients

Method