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Warm Jerusalem artichoke, quinoa, chickpeas and carrot salad

Serves 2

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300g Jerusalem Artichokes, peeled and sliced into 5mm strips
50g quinoa
175ml vegetable stock
2tbsp olive oil
1 medium onion finely chopped
1cm piece ginger peeled and grated
200g tin of organic chickpeas
100g finger carrots sliced into 4 lengthways
½ small bunch of dill chopped
1 small bunch of chives, finely chopped

For the dressing
1 tsp Dijon mustard
1 tbsp white wine vinegar
3 tbsp extra virgin olive oil
2 tbsp sunflower oil
½ tsp honey

To make the dressing, mix all the ingredients together in a jar and shake.

Rinse the quinoa in a sieve under cold running water, then place in saucepan. Add the stock and a pinch of salt, bring to the boil and simmer for about 7 minutes, until the seeds just start to burst. Turn off heat, cover and leave for 20 minutes.

Meanwhile, heat the olive oil in a large saucepan, add the onion and cook on a low heat without colouring for about 4 minutes. Add the sliced artichokes and grated ginger, cover and cook for 5 more minutes on low heat, then add 100ml water cover again and cook for about 10 minutes. Add chickpeas and carrots and continue to cook covered until the artichokes are tender, then take off the heat and fold in the quinoa, dill and chives. Finish with the dressing and season if needed.

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