Salmon & smacked cucumber noodles
Make this tasty salmon & cucumber rice noodle salad for an easy midweek supper when you're short on time. It requires no cooking, so it's great for warmer days
Mozzarella & pesto chickpeas on toast
Serves 2
Easy
Prep:
No cook
Mash up chickpeas and add pesto, sundried tomatoes and mozzarella to make a tasty topping for sourdough toast. It takes just 10 minutes to make
Skip to ingredients
- 400g can chickpeasdrained and rinsed
- 1 lemonzested
- 2 tbsp fresh pesto
- 4 sundried tomatoesfrom a jar, drained and chopped
- 4 medium sourdoughslices
- 1 large garlic clove
- ½ ball vegetarian mozzarellatorn
- basilleaves, to serve (optional)
Nutrition: Per serving
- kcal497
- fat18g
- saturates6g
- carbs56g
- sugars4g
- fibre10g
- protein23g
- salt1.7g
Method
step 1
Tip half the chickpeas into a bowl and crush with a potato masher. Stir in the lemon zest and pesto, the remaining chickpeas and the tomatoes. Season.
step 2
Rub the bread with the garlic clove, then toast until golden brown. Pile on the chickpea mixture and mozzarella, as well as a few basil leaves, if you like.
