Roasted capsicum, prawn, chickpea and avocado salad jar
chickpeas, canned, rinsed, drained
75 g, (1 x 125g can)
cooked king prawns
125 g, peeled,
roasted capsicum, not in oil
40 g, sliced
¼ medium, sliced
1 cup(s), torn
- Whisk oil with 2 teaspoons lemon juice, cumin and honey in a 2-cup (500ml) capacity glass jar with tight-fitting lid.
- Place chickpeas in jar and top with prawns and capsicum. Toss avocado with remaining lemon juice and add to jar. Add lettuce. Place lid on and secure. Keep chilled, but stand at room temperature for about 20 minutes before serving so the dressing softens and the ingredients aren’t icy cold.
- To serve, turn out into a bowl and toss to coat with dressing.