Spinach, chickpea, Gorgonzola and pecan nut salad with grilled plums – Food & Home Magazine
Baby spinach is great in salads – and you can eat it raw. It packs a nutritional punch in our delicious spinach, chickpea, Gorgonzola and pecan nut salad.
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Cooking tools:
- Griddle
- Stove
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Mason jar
- Measuring spoon
- Kitchen scale
- Plate
Ingredients
- 150g plums, halved and pips removed
- 200g baby spinach leaves
- 1 large green apple, cored and chopped into cubes
- 1 x 410g tin chickpeas, drained and rinsed
- 150g pecan nuts, toasted and halved
- 150g Gorgonzola, cubed
- <h3>DRESSING</h3>
- 45ml (3 tbsp) balsamic vinegar
- 30ml (2 tbsp) olive oil
- 15ml (1 tbsp) honey
- salt
- freshly ground black pepper
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