Roasted chick­pea & to­mato salad

BBC Good Food - - Inside -

SERVES 4 PREP 5 mins COOK 30 mins EASY V

Fill a foil par­cel with a 400g can of drained chick­peas and 200g cherry toma­toes. Squeeze over the juice of 1/2 lemon, driz­zle with 2 tbsp olive oil, sea­son, seal, then nes­tle into bar­be­cue em­bers. Cook for 30 mins, then open and scat­ter over a hand­ful of basil leaves. GOOD TO KNOW healthy• 1 of 5-a-day • gluten free PER SERV­ING 139 kcals • fat 7g • sat­u­rates 1g • carbs 11g • sug­ars 2g • fi­bre 4g • pro­tein 5g • salt 0.1g

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