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Carrot, Chickpea and Corn Salad

This colourful Carrot, Chickpea and Corn Salad is not only fragrant and refreshing on a hot day. it’s also packed with Vitamins A and C, fibres, iron, calcium and potassium, and particularly excellent if you spent the early morning running, practising your fends and honing your kicking skills btween two trees in lieu of rugby posts at the park! Happy Tuesday!

Ingredients (serves 2):

2 small carrots

1 small Spring onion

1 cup canned or cooked chickpeas, rinsed and thoroughly drained

1/3 cup canned sweet corn rinsed and thoroughly drained

75 grams/ounces Mozzarella di bufala

2 1/2 tablespoons Balsamic Vinaigrette

Peel carrots. Using the coarse side of a bow grater, grate both carrots into a bowl.

Finely chop Spring onion, and add to the bowl. Stir in chickpeas and sweet corn.

Cut Mozzarella in small dices and add to the bowl as well.

Drizzle generously with Balsamic Vinaigrette, and toss until well combined and coated. Chill in the refrigerator, at least a couple of hours.

Serve Carrot, Chickpea and Corn Salad cold.