• ¾ c dried chickpeas soaked and cooked until tender with ½ tsp turmeric or you can replace with two cans of well rinsed chick peas
• 1 medium beetroot cut into match sticks, rinsed and set aside to dry off
• 1 large carrot cut into match sticks
• 4 spring onions
• 2 sticks celery, diced
• 1 thumb size piece of fresh ginger
• ½ cup parsley and coriander leaves coarsely chopped

Toss in a large bowl and set aside while you prepare the nut mix and the dressing.

• 2 c of a mixture of peanuts, cashews, sunflower seeds, pumpkin and sesame seeds
• 2 tbsp brown sugar
• ½ tsp each of salt, cumin and coriander powder
• ¼ tsp chilli powder
• 25 g butter

Bake the nuts and seeds in the oven for 5 minutes at 180C, then sprinkle with the sugar and spices.  Add the butter and bake for another 10 minutes stirring often.  Set aside to cool.

For the dressing

• 3 tbsp balsamic vinegar
• ½ tsp brown sugar
• ½ c olive oil
• Salt and freshly ground black pepper

Mix all the ingredients together.  Yum!