Best served warm from the oven, this tart can be assembled, ready to bake, several hours ahead
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Bulghar wheat, basil & pine nut salad
Cook 200g bulghar wheat for 12 mins in a pan of boiling salted water, drain and cool. Tip into a large bowl with 4 tbsp toasted pine nuts, a good handful torn basil leaves, 200g halved cherry tomatoes, a handful raisins and some snipped chives. Stir in 3 tbsp olive oil, 1 tbsp lemon juice, salt and pepper. This salad can be made a day ahead and stored in the fridge. Bring to room temperature before serving.
Spinach & avocado salad with blue cheese dressing
Tip 150g bag young spinach leaves into a bowl. Peel, stone and chop 2 avocadoes and add to the bowl with 200g lightly cooked green beans, halved. Crumble 75g blue cheese into a bowl, then mix in 2 rounded tbsp natural yogurt, 2 tbsp olive oil, 1 tsp each clear honey and lemon juice and a little seasoning. Drizzle over salad and lightly toss before serving.