A salad with no cooking time that still feels like a meal, because the chickpeas give it substance. One thing matters: rinse them well under cold water. That tinned liquid tastes flat and makes the salad watery. Slice the red onion as thinly as you can, or leave it in a little lemon juice for ten minutes to take the sharpness off.
Source of protein14% of the energy from protein
Drain the chickpeas and rinse them.
Chop the cucumber, tomatoes and red onion into pieces.
Mix all the vegetables with the chickpeas and olives in a bowl.
Crumble the feta over the top and drizzle with olive oil and lemon juice.
Season with oregano, salt and pepper and serve straight away.
Swap the feta for cubes of halloumi that you briefly pan-fry, and you add a warm element. Fresh mint or dill makes it instantly fresher. You can make this salad a day ahead, just keep the dressing apart and stir it through right before eating.
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A hearty, warming soup full of red lentils, soft carrot and the aromatic kick of cumin. Ideal to make in a big batch and enjoy for the rest of the week.
The Italian summer between two slices of bread: melted mozzarella, tomato and fresh basil, fried golden brown in the pan. Simple, quick and impossible to resist.
Generously filled wraps with spiced chicken, creamy avocado and crunchy vegetables. The ideal lunch: quick to make, easy to carry and full of flavour in every bite.
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