1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon ground cumin
60g baby spinach
2 large tomatoes, sliced
400g can no-added-salt chickpeas, rinsed, drained
200g mixed baby tomatoes, halved
1 eschalot, thinly sliced
1/4 cup small mint leaves
Step 1Combine olive oil, juice and cumin in a small bowl.
Step 2Arrange spinach on a platter or serving plates. Top with sliced tomato, chickpeas, baby tomatoes, eschalot and mint.
Step 3Drizzle salad with dressing and season with cracked black pepper; and serve.
