3 large eggs
400 g can chickpeas, rinsed, drained
6 Kalamata olives, pitted, halved
60 g baby spinach leaves
180 g Love Beets fresh beetroots (or cooked, peeled beetroot) cut into small cubes (or wedges)
1 Tbsp balsamic vinegar
2 tsp freshly squeezed lemon juice
2 tsp extra virgin olive oil
Freshly ground black pepper, to season
1 pinch caster sugar
- Bring a small saucepan of water to the boil. Add eggs and cook for 3 minutes for a soft-boiled egg or 4 minutes for hard-boiled. Drain and cool under cold water. Peel eggs.
- To make dressing, whisk all ingredients in a bowl until combined.
- Put chickpeas, olives and spinach in a medium bowl. Toss to combine. Add beets and dressing and toss gently to combine. Divide salad between shallow serving bowls. Halve eggs and add 3 halves to each bowl. Serve.