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Chickpea Curry with Pumpkin & Herb Chutney Rice
2 tablespoons lemon juice
1/3 cup (80ml) extra virgin olive oil
1 teaspoon Dijon mustard
2 firmly packed cups (about 70g) baby spinach leaves
1/2 firmly packed cup flat-leaf parsley leaves, roughly chopped
450g can baby beetroot, drained, quartered
100g soft goat’s cheese, crumbled
3/4 cup (75g) toasted walnuts
Whisk the lemon juice, olive oil and Dijon mustard together in a small bowl. Season to taste with sea salt and freshly ground black pepper.
Place the spinach leaves and chopped parsley in a large bowl, reserving about 2 tablespoons of parsley to garnish. Add half the dressing to the spinach mixture and toss well. Divide among 4 serving plates (or leave in the large bowl if desired), then scatter with beetroot, goat’s cheese and toasted walnuts. Garnish the salad with the remaining parsley, drizzle with the remaining dressing and serve immediately.