Beetroot, bean & feta salad
Tony Tobin’s winter salad tastes as good as it looks – full of seasonal colour and a fabulous combination of textures
Curried mango & chickpea pot
- Preparation and cooking time
- Prep:
- Easy
- Serves 1
Skip to ingredients
- 200g chickpeasdrained and rinsed
- 2 tbsp fat-free Greek yogurt
- ½ lemonjuiced
- 1 heaped tbsp korma curry paste
- ½ carrotjulienned or grated
- 70g red cabbageshredded
- 50g baby spinachshredded
- 40g mangofinely diced
- ½ tsp nigella seeds
- ½ small red chillifinely sliced (deseeded if you want less heat)
Nutrition: Per serving
- kcal327low
- fat9glow
- saturates1g
- carbs38g
- sugars18g
- fibre13g
- protein17g
- salt1g
Method
step 1
Combine the chickpeas, yogurt, lemon and korma paste in a bowl, then toss with the carrot, cabbage, spinach and mango. Tip into your lunchbox or an airtight container and scatter with the nigella seeds and red chilli.
