- 1 medium sweet potato, peeled and diced, then and roasted in
- 1 tbsp olive oil
- 250g ready cooked brown rice
- 1 blub fennel, finely sliced
- 1 x 400g can chickpeas, rinsed and drained
- 2 spring onions, finely sliced
- 2 x 200g jars Ocean Crown Cooked & Pickled Mussels, drained
- Handful of flat leaf parsley, roughly chopped
For the dressing
- 1 tsp Dijon mustard
- Grated zest of 1 orange
- Juice of 1 orange (about 5 tbsp)
- 8 tbsp olive oil
- 1 red chilli, deseeded and finely sliced
- Salt and freshly ground black pepper