Beet leaves salad with roasted chickpeas
½ bunch beet tops
½ cup of cooked chickpeas (canned)
½ red pepper
50 g cheddar cheese
1-2 tablespoons fresh dill
2 spring onions, white part only
Ghee or butter
1 teaspoon brown sugar or muscovado
Olive oil and soy sauce (reduced salt content)
Wash and cut the vegetables into pieces of preferred size. Shred the beet leaves in large strips. Drain the chickpeas from their own broth and spread them into a baking dish. Sprinkle with crumbs of ghee (or butter). Bake until golden brown at moderate temperature. Cool.
In a wide salad bowl or plate, combine the vegetables and beet tops. Scatter over the toasted chickpeas, olives and cubes of cheddar. Season with olive oil and soy sauce, some chopped dill and caramelized spring onions. To prepare the latter, cut the white parts into slices and brown them in melted and caramelized muscovado.