Stuffed cabbage leaves

THIS vegan recipe is quick to whip up. If you have any leftover low-carb risotto it will also make a delicious filling for these cabbage rolls.

SERVES 2 Per serving: Carbs, 23g | Protein, 11g | Fat, 29g | Fibre, 8.6g | Calories, 415

Oil for greasing 1 sweetheart cabbage 240g cooked chickpeas 4 tbsp extra-virgin olive oil Salt and pepper, to taste Chilli flakes, to taste

Pinch oregano, thyme or rosemary, finely chopped 2 garlic cloves, grated 125g cherry tomatoes HEAT the oven to 220c/200c fan/gas 7. Grease a large baking tray. Cut the woody end from the cabbage and remove any tough or broken leaves from the outside of the cabbage. These can be shredded and cooked another day. Carefully peel away four of the best and largest leaves and lay them on a work surface. Mash the chickpeas, half of the oil, seasoning, chilli, herbs and garlic together in a bowl with a fork. Taste and adjust the flavours to your liking. Spoon the mixture into the centre of the cabbage leaves, dividing it equally between them and spread it along the length. Roll up each leaf into a sausage shape. Use a sharp knife to slash across the stem of the cabbage leaves. This will break up the stem and allow the heat to penetrate inside. Scatter over the tomatoes and remaining oil. Season the rolls with a twist of pepper and a little salt and bake in the oven for 20 minutes, or until the leaves are tender and lightly browned. Remove from the oven and eat straight away on their own or with salad.