A simple, hearty and delicious vegan salad that can be served warm or cold.
500g kumara peeled, diced and lightly steamed until still firm. Even better roasted if you have time.
200g cooked chickpeas – I cook a large batch in the slow cooker and freeze what I don’t need or you can used canned
Five dried figs, finely chopped
Six pieces of crystallised ginger, finely chopped
Large bunch of chives and flat-leaved parsley, finely chopped
Dressing – shake together vigourously in a jam jar or dressing bottle two tablespoons orange juice, two tablespoons olive oil, one teaspoon curry powder, salt and pepper to taste.
Mix together all the ingredients and pour over the dressing.
