MELON AND CHICKPEA SALAD

500 ml mixed chopped herbs (i.e. rocket, danhia, parsley, basil, mint, celery leaves, etc.)

4 cloves of garlic, chopped

1 red chilli, chopped

a pinch each of sugar, salt and pepper

100 ml Balsamic vinegar

200 ml olive oil

1 red onion, chopped

1 x 410 g tin chickpeas drained

250 ml melon, diced

100 g diced mozarella (optional)

• Put the herbs, garlic, chilli, salt, pepper and sugar in a liquidizer with the balsamic vinegar and olive oil.

• Pulse until finely chopped.

• Add this dressing to the chickpeas, onions and melon.

• Mix well and put in fridge until needed.

• Serve on rocket leaves or in half a melon.

• Diced mozzarella cheese can be added with the chickpeas.