The Foodie Corner

Ingredients

• 2 1/2 cups lamb’s lettuce (valerianella)
• 1 1/2 cups baby spinach leaves
• 2 cups cooked chickpeas (you can use tinned)
• 1 cup cooked quinoa
• 1 carrot, medium size, spiralized or thinly sliced
• 8-10 asparagus spears, from a jar, or fresh (sauteed)
• 1 tsp nigella seeds
• 3 Tbs olive oil
• 2 Tbs balsamic vinegar
• 1 Tbs honey
• 1 tsp Dijon mustard
• 1/2 tsp cumin powder
• 1/4 tsp chili powder
• 1/4 tsp salt
• 1/4 tsp black pepper, freshly ground