These beetroot bowls don’t just look pretty, they taste incredible and are filled with deliciously nutritious ingredients. Plus, they’re super budget-friendly, and a great way to use up and leftover roast chicken.

SERVES 4 // COOKING TIME 

INGREDIENTS
For the bowls
1 tbsp olive oil
400 g tin chickpeas, drained
30 g coriander, roughly chopped
3 baby marrows, grated
400 g roast chicken, sliced
150 g baby spinach
4 beetroots, peeled and sliced
For the dressing
3 tbsp olive oil
3 tbsp red-wine vinegar
2 tbsp origanum
Salt and pepper

METHOD
1. Heat the oil in a pan and fry the chickpeas until golden brown. Add the coriander and remove from the heat.
2. Divide grated baby marrow between 4 bowls. Top with the chickpeas, chicken, spinach and beetroot.
3. Whisk together all dressing ingredients. Pour the dressing over the prepared bowls.

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We’ve said it before and we’ll say it again. We can’t get enough of brinjal toasties! They’re a healthier option and they’re just as crispy and tasty. They can also be budget-friendly if you make them like ours and fill them with tuna.

SERVES 4 // COOKING TIME 15 min

INGREDIENTS
2 large brinjals
170g tin tuna
1 round feta
1 tomato, sliced

METHOD
1. Cut the brinjals lengthways into 1 cm slices. Trim the ends so the slices fit into the toaster. Toast the brinjal slices until tender and cooked.
2. Heat a griddle pan until it is smoking hot and char the brinjal slices for 2 minutes a side.
3. Sandwich the tuna, feta and tomato between the toasted brinjal slices.

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