A proper lunch

Whether at home or work, make time to enjoy a decent meal. Add fruit and a healthy drink to stay hydrated

CHICKPEA PATTIES WITH CARROT & RAISIN SALAD

PREP TIME: 10 MINS

COOK TIME: 10 MINS

SERVES 2 (AS A LIGHT MEAL)

420g can no-added-salt chickpeas,

rinsed and drained

1 clove garlic, chopped

1 x 60g egg

1 Tbsp almond meal

2 tsp harissa paste (optional)

1 tsp ground cumin

3 Tbsp chopped flat-leaf parsley 1 tsp olive oil

Carrot & raisin salad

1 Tbsp raisins

1 small carrot, peeled into ribbons

using a vegetable peeler

1 small zucchini, peeled into

ribbons using a vegetable peeler 5 radishes, thinly sliced

35g mixed salad leaves

1 tsp extra virgin olive oil

2 tsp white wine vinegar

1 Put the chickpeas, garlic, egg, almond meal, harissa and ground cumin in a bowl and blitz with a hand blender until smooth.

Stir in the parsley. 2 To make the salad, toss the raisins, carrot, zucchini, radish and salad leaves in a bowl. Add the oil and vinegar just before serving. If you are taking the salad to work, you can just replace the oil and vinegar with a wedge of lemon to squeeze over the salad before serving.

3 Heat the oil in a large nonstick frying pan over medium heat. Dollop in the mixture in 8 big spoonfuls. Cook for 5 minutes each side.

4 Serve the chickpea patties with the salad.