- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- ½ tsp smoked paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 100g spinach leaves
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 1 red pepper, deseeded and sliced
- 1 red chilli, deseeded and thinly sliced
- 4 spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 100g cherry tomatoes, halved
- 400g can chickpeas, drained
- 40g feta cheese or vegetarian alternative, crumbled
Whisk together 1 tsp olive oil, the lemon juice, smoked paprika and a little seasoning to make a dressing. Divide the spinach between 2 serving bowls.
Heat the remaining 2 tsp olive oil in a non-stick frying pan. Stir-fry the pepper for 5 mins over a high heat until starting to caramelise at the edges. Add the chilli, spring onions and tomatoes and stir-fry for 1 min. Tip in the chickpeas and cook for a further min, then stir in the dressing.
Spoon the hot chickpea mixture over the spinach leaves, then top with the crumbled feta.