Wild Rocket, chickpea & Prawn Salad

Dressing;
1 tsp Coriander seeds
1 tsp clear Honey
2 tbsp lemon juice
6 tbsp extra virgin Olive oil
1/2 clove Garlic, crushed
black pepper


For the salad:
85 g wild Rocket,
400g cooked Chickpeas, (drained if tinned)
150 g shelled cooked Prawns,
12 small black olives,
10 cherry tomatoes, halved
2 small Shallots, finely chopped

1. For the dressing, dry-fry the coriander seeds over a medium heat, until golden and fragrant. Leave to cool and the grind to a coarse powder. Put into a screw top jar with all the remaining dressing ingredients and shake until evenly mixed. Taste and adjust the seasonings, then set aside until needed.

2. Pick over the rocket and discard any damaged leaves. Rinse thoroughly, and dry. Store in a sealed plastic bag in the fridge until required.

3. Shortly before serving, put all the salad ingredients in a large bowl and toss with just enough dressing to lightly coat. Serve immediately, either straight from the bowl, or divide between four individual plates, making sure that everyone gets an equal share of prawns and olives!

Number of Servings: 3

Recipe submitted by SparkPeople user CHEEKYCHOOK.