Chia & almond overnight oats
Start the day with energising oats and omega-3-rich chia seeds with this delicious breakfast. It's vegan, but you can use cow's milk and yogurt, if you prefer
Rustic beans & spinach with garlic yogurt
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp rapeseed oil
- 1 large onionhalved and sliced
- 170g carrotscut into small chunks
- 5 garlic cloves3 finely sliced and 2 crushed
- 1 tbsp sherry vinegar
- 1 red pepperdeseeded and chopped
- ½ tsp vegetable bouillon powdermade up to 250ml with boiling water
- 2 rosemary sprigs
- 1 tbsp smoked paprikaplus a pinch to serve
- 150g whole cherry tomatoes
- 1 ½ tbsp tomato purée
- 400g and 210g cans butter beansdrained
- 2 x 120g pots bio yogurt
- 160g baby spinach
- squeeze lemon(optional)
Nutrition: per serving
- kcal554
- fat19glow
- saturates4g
- carbs58g
- sugars34g
- fibre23g
- protein26g
- salt0.9g
Method
step 1
Heat the oil in a large pan and fry the onion, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the pepper, bouillon, rosemary, paprika, cherry tomatoes, tomato purée and beans, and cook for 15 mins. Meanwhile, stir the yogurt and crushed garlic together.
step 2
Stir the spinach into the pan and cook until wilted, adding a splash of water if you need to. Add some lemon juice to taste if you like, then serve in bowls topped with a dollop of the yogurt, a pinch of paprika and a good grinding of black pepper.
