Tasty Filling Side-Salads, Hot & Cold

The Roasted Chickpea & Red Pepper dish is rich in olive oil and herbs and massively filling. Careful with the portion size.

Makes 5 servings (83g x 5) – 3 dessert spoonfuls

ONE Serving :  10g Carb  148 Kcals  Protein 3g    Fat 10g    Fibre 4g

 

The Chunky Cucumber, Tomato & Olive Salad is tangy and fresh

ONE Serving :  5g Carb  202 Kcals  Protein 3g    Fat 19g    Fibre 3g

Ingredients

Roasted Chickpea & Pepper

Makes 5 Serving

240g, 1 tin chickpeas, drained & Rinsed

100g, half a red pepper, chopped small

25, thick slice red onion, chopped finely

45ml, 3 tablespoons Olive oil

lemon juice

oregano or parsley or any Herb you like

 

Chunky Cucumber, Tomato, Black Olive

Makes 4 servings

50ml Olive oil

2 tbsp red wine vinegar

2 garlic cloves

a few splashes of Tabasco Sauce

200g, 1 large cucumber, organic

250g, 1 punnet cherry tomatoes

100g, pitted black olives

2 tablespoons toasted hazelnuts 

20g, chopped fresh flat parsley

Method

Chickpea & Red Pepper

Pre-heat the oven to 150 degrees

  1. If you are in a hurry you can fry otherwise, add all the ingredients together and mix well
  2. Slow roast while you prepare whatever you are serving it with. it will need 30 mins to soften if roasted at 150.

 

Chunky Cucumber Tomato and Black Olive

Whisk the oil, vinegar, tabasco and garlic together. Chop the other ingredients and add them to the dressing.