The principle occasion right here is iron, however this ‘supercharged’ salad additionally comprises nutritional vitamins A, C, E and Okay, calcium, magnesium and zinc. It may be straightforward to overlook out on key micronutrients if you find yourself consuming fewer energy, so this salad is a fabulously gut-friendly option to be sure you are getting sufficient.
Timings
Prep time: 10 minutes
Cook dinner time: 3 minutes
Serves
2
Energy per serving
344
Substances
For the salad
- 2 tbsp pumpkin seeds
- 130g child spinach leaves
- ½ x 400g tin chickpeas, drained and rinsed*
- 40g dried apricots, finely sliced
- 100g cherry tomatoes, quartered
- 40g kalamata olives, halved
- 40g feta
For the dressing
- 1 tbsp extra-virgin olive oil
- Juice and zest of ½ lemon
- 1 tsp honey
- 1 tsp dried thyme
Methodology
- Place a small, non-stick frying pan on a medium warmth and toast the pumpkin seeds for 2-3 minutes, tossing a couple of occasions within the pan.
- Place all of the dressing elements in a small, lidded container with some salt and pepper, and shake nicely to mix.
- Place the spinach leaves in a big bowl, add the chickpeas, apricots, tomatoes and olives, and pour over the dressing. Toss nicely to coat every thing totally.
- Now place in a big serving bowl, crumble over the feta and sprinkle over the toasted pumpkin seeds.
*To make use of the leftover ½ tin of chickpeas, combine 1 tsp curry powder with slightly oil, salt and pepper, coat the chickpeas with the combination and roast in a sizzling oven (200C/180C fan/fuel mark 6) for 35 minutes, stirring as soon as midway by way of. This makes two snack-size parts of 85 energy.