Just when we thought we were hitting Spring, Winter has returned! And in an effort to boost the immune system, and to eat seasonally and veggie, here is a little recipe I made this week.

One beetroot and parsnip- peeled and shredded with a spiralizer or grater,

A tin of chickpeas or equivalent soaked/ cooked- washed

A large handful of fresh herbs such as  parsley and coriander finely chopped

8-10 brussel sprouts quartered and lightly fried

One medium red onion thinly sliced

Toss the above together with a dressing of lemon juice, olive oil, a crushed garlic clove, a little maple syrup and pepper and salt.

chickpea and sprout salad