Good to eat and good for you, this is a salad with style!
Full preparation
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In a large bowl, whisk together the sherry vinegar with the olive oil, horseradish and caster sugar. Season to taste with salt and freshly ground black pepper.
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Stir through the chickpeas and chopped apple, making sure everything is well coated in dressing. At this point the salad will keep for 24 hours in the fridge.
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Once you are ready to serve, lightly toss through the rocket and the mint and pile into a serving dish.
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Finally, crumble the feta on top and serve.
