Beetroot egg salad tartine
Liven up your lunch or supper with this flavourful beetroot egg salad tartine with spring onions and cornichons. It's super simple to make
Grain-stuffed peppers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 red peppers
- 3 tbsp olive oil
- 2 leekssliced
- 30g diced chorizo
- 2 garlic clovescrushed
- 250g pouch microwave grains(or 250g cooked grains)
- 150g frozen spinach
- 1 lemonzested and juiced
- 3 tbsp half-fat crème fraîche
- 1 small bunch parsleyfinely chopped
- 50g mixed salad leavesto serve
- 1 tbsp flaked almondstoasted (optional)
Nutrition: Per serving
- kcal681
- fat42g
- saturates12g
- carbs45g
- sugars13g
- fibre18g
- protein22g
- salt0.6g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Cut the peppers in half through the stalks. Scoop out the seeds with a spoon and discard. Put the peppers cut-side up on to a baking sheet and roast for 10 mins or until beginning to soften.
step 2
Heat half the oil in a non-stick frying pan over a medium heat. Add the leeks and chorizo and fry for 7 mins over a medium heat. Stir through the garlic, grains and spinach and cook for 3 mins or until the spinach has wilted. Mix through the lemon zest and crème fraîche and season to taste. Fill the peppers with the mixture and return to the oven for 10 mins.
step 3
Mix the remaining oil with the lemon juice and ½ the parsley. Toss the salad leaves with the dressing. Scatter the remaining parsley and almonds over the peppers, if using, and serve with the salad on the side.
