Grapefruit, orange & apricot salad
A super-simple fruit salad for breakfast and beyond, sweetened with honey and packed with nutrients
Chickpea patties with carrot & raisin salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 400g can chickpeadrained
- 1 garlic clovechopped
- 1 large egg
- 1 tbsp ground almond
- 2 tsp harissa
- 1 tsp ground cumin
- 3 tbsp chopped parsley
- 2 tsp rapeseed oilfor frying
For the salad
- 1 tbsp raisins
- 1 carrotshaved into ribbons with a peeler
- 1 courgetteshaved into ribbons with a peeler
- 5 radishesthinly sliced
- 2 handfuls from a bag of watercressrocket & spinach
- 1 tsp each hemp or rapeseed oiland white wine vinegar, or lemon wedges (optional)
Nutrition: per serving
- kcal316low
- fat14g
- saturates2g
- carbs31g
- sugars12g
- fibre9g
- protein17g
- salt1g
Method
step 1
Tip the chickpeas, garlic, egg, almonds, harissa and cumin into a bowl and blitz with a hand blender until smooth. Stir in the parsley. Heat the oil in a non-stick frying pan and dollop in the mixture in 8 big spoonfuls, spaced apart. Cook for 5 mins on each side.
step 2
For the salad, toss the raisins and all the veg together, but don’t dress with the oil and vinegar until you are about to eat. If taking to work, add a wedge of lemon to squeeze over instead of the dressing.
