Chickpea, Beetroot & Nut Salad

Prepare Nut Mix
Mix salad ingredients, adding in beetroot and salad dressing just before serving. (Half of dressing quantity maybe sufficient, serve rest as additional dressing)
Sprinkle with nut mix, then serve.

Nut Mix
2 cups of mixed nuts (peanuts, almonds, sunflower pumpkin and sesame seeds)
Bake the nuts for 5min @ 180'C, then sprinkle with:
2 Tbsp brown sugar
1/2 tspn each salt, cumin, ground coriander/powder
1/4 tspn chilli flakes/powder
25gm chilled butter, chopped small
Bake for another 5-10min. Stir often and watch carefully. Set aside to cool.

Salad
2 cups canned chickpeas, rinsed well
1 med beetroot, peeled and grated
1 lrg carrot, peeled and grated
4 spring onions, sliced
2 celery sticks, sliced
1 thumb ginger, very thinly sliced or grated
1/2 cup chopped parsley and or basil
Feta (optional)

Dressing
3 Tbsp balsamic vinegar
1/2 tspn brown sugar
salt and pepper
1/2 cup olive oil