Garlicky bean salad with chorizo
Re-create a taste of Spain in your garden with this tapas style salad, perfect for nibbling on in the sun
Courgette tortilla with toppings
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp olive oil
- 1 large courgettecoarsely grated
- 1 tsp harissa
- 4 large eggs
- 3 tbsp reduced-fat hummus
- 1 large red pepperfrom a jar, torn into strips
- 3 pitted queen olivesquartered
- handful coriander
Nutrition: per serving
- kcal302low
- fat22g
- saturates5g
- carbs8g
- sugars2g
- fibre2g
- protein18g
- salt0.8g
Method
step 1
Heat the oil in a 20cm non-stick frying pan, add the courgette and cook for a few mins, stirring occasionally, until softened. Meanwhile, beat the harissa with the eggs and pour into the pan. Cook gently, stirring, to allow the uncooked egg to flow onto the base of the pan. When it is two-thirds cooked, leave it untouched for 2 mins to set. Slide onto a plate, then return to the pan, uncooked-side down, to finish cooking.
step 2
To serve, tip onto a board and spread with the hummus. Scatter with the pepper, olives and coriander. Cut into quarters and eat warm or cold.
