Roast Chickpea, Bacon & Broccoli Super Salad

• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. Slice lemon into wedges. Thinly slice spring onion. Pick mint leaves. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Set aside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, slice avocado in half, scoop out flesh and roughly chop. Slice lemon into wedges. Thinly slice spring onion. Pick mint leaves. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.

• In a medium bowl, combine a generous squeeze of lemon juice, the honey, a drizzle of olive oil and a pinch of salt and pepper. • When chickpeas and broccoli are done, add to the bowl with the dressing. • Add spinach & rocket mix, mint and avocado, and toss to combine. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a medium bowl, combine a generous squeeze of lemon juice, the honey, a drizzle of olive oil and a pinch of salt and pepper. • When chickpeas and broccoli are done add to the bowl with the dressing. • Add spinach & rocket mix, mint, avocado and diced bacon, and toss to combine.