This salad is fresh, delicious and very quick to make. Serves 4 as a Main Serves 6 as a Side Ingredients 400g tin of chickpeas, drained 100g rocket or mixed leaf salad 1 medium fennel bulb, trimmed and thinly sliced a squeeze of lemon juice (fresh or bottle) 50g walnuts, chopped 1 ½ tbsp olive oil 1 ½ tbsp walnut oil (or more olive oil) 1 ½ tbsp cider vinegar 1 tsp English mustard ¼ clove of garlic, crushed ½ red onion, finely chopped 75g pitted olives (100g stone in) any colour, roughly chopped 1 tsp thyme leaves, fresh or frozen Method Add to a bowl and whisk well the olive oil, walnut oil, cider vinegar, english mustard, garlic and onion Add the dressing and chickpeas to a bowl and stir. leave for 5-10 minutes (or longer). To serve, cover a plate with rocket and spoon over the chickpea mixture. Toss the fennel with ¼ tsp of olive oil and a squeeze of lemon juice, add over the top and then scatter on the walnuts.