Goat's cheese, potato & onion tart
This tart is easy to make, looks stunning and tastes wonderful. Best of all, you can make it ahead and reheat from frozen
Warm chickpea, chilli & feta salad
Serves 2
Easy
Prep:
Cook:
If you're looking for a light midweek option, this high-fibre, superhealthy salad should tick all the boxes
Skip to ingredients
- 1 tbsp olive oil
- juice ½ lemon
- ½ tsp smoked paprika
- 100g spinachleaves
- 1 red pepperdeseeded and sliced
- 1 red chillideseeded and thinly sliced
- 4 spring onionssliced
- 100g cherry tomatoeshalved
- 400g can chickpeasdrained
- 40g feta cheeseor vegetarian alternative, crumbled
Nutrition: per serving
- kcal289
- fat14g
- saturates3g
- carbs28g
- sugars8g
- fibre8g
- protein15g
- salt1.41glow
Method
step 1
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.
step 2
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.
step 3
Spoon the hot chickpea mixture over the spinach leaves, then top with the crumbled feta.
