JAZZ™ Apple and Egg Salad - JAZZ Apple ZA

Ingredients

• 45 ml (3 tbsp) olive and avocado oil
• 30 ml (2 tbsp) balsamic or red wine vinegar
• 15 ml (1 tbsp) lemon juice
• 10 ml (2 tsp) each chopped fresh parsley and thyme
• 5 ml (1 tsp) mild mustard
• 1,2 ml (¼ tsp) salt
• black pepper to taste
• 2-3 JAZZ™ apples with the skin, seeded and cut into sticks
• 1 avocado, cut into slices
• large handful fresh coriander leaves
• 2-3 celery stalks, thinly sliced
• 1 x 410 g tin chickpeas, drained
• 60 ml (¼ cup) sunflower seeds, roasted
• 3-4 extra large eggs, soft-boiled and peeled