Goat's cheese, potato & onion tart
This tart is easy to make, looks stunning and tastes wonderful. Best of all, you can make it ahead and reheat from frozen
Whisk together 1 tsp olive oil, the lemon juice, smoked paprika and a little seasoning to make a dressing. Divide the spinach between 2 serving bowls.
Heat the remaining 2 tsp olive oil in a non-stick frying pan. Stir-fry the pepper for 5 mins over a high heat until starting to caramelise at the edges. Add the chilli, spring onions and tomatoes and stir-fry for 1 min. Tip in the chickpeas and cook for a further min, then stir in the dressing.
Spoon the hot chickpea mixture over the spinach leaves, then top with the crumbled feta.