Healthy_Food_Guide_UK_-_January_2020

6pm panic

Thissmokyvegandish,withmany

layersofflavour,is a winnerfor

weekdays and so simple to make

3

PERSERVING

539kcal 18gfibre

23gfat 39gprotein

2.3gsaturates 0.3gsalt

33gcarbs 404mgcalcium

9.5g sugars 9. 5mg iron

Spicyroastedchickpeas

withtempehand

tahinidressing

prep 10 mincook 30 min

serves 2 vegan dairy free

Pickupinstore

400gcanchickpeas, rinsed and

drained

1 lemon,slicedinto 8

200gbroccoli florets

30gtahini

200gpacktempeh, cut into

2cmslices

200gcherrytomatoes

50g rocket leaves

Checkthatyouhave

1tspoliveoil

1tspsmokedpaprika

1tspgroundcoriander

1tspreduced-saltsoy sauce

1tspagavenectar

Spray oil

1 Heattheovento200°C/fan

180°C/gas6.Linea bakingtray

withnon-stickbakingpaper.

Combinethechickpeas,lemon

slicesandbroccoliwiththeoil,

paprikaandcorianderina bowl.

Arrangeonthepreparedbaking

trayandcookintheovenfor

20–25minuntilthebroccoliis

tenderandlightlybrowned.

2 Meanwhile,combinethetahini,

soysauceandagavenectarina

smallbowl.Stirin2–3tbsphot

watertomakea smoothdressing.

3 Spraya panwithoilandset

overa mediumheat.Addthe

tempehandcook,turning,for2–3

minuntilgolden.Addthecherry

tomatoesandcook,stirring,for

1–2minuntiltheysoften.

4 Ina bowl,combinetherocket

withthetempehandchickpea

mixtures.Pouroverthetahini

dressing,seasonwithblack

pepper and serve.

Spicyroasted

chickpeaswith

tempehand

tahini dressing

RECIPES: NIKKI BEZZANT, SACHIE NOMURA. PHOTOS: BRYCE CARLETON, MELANIE JENKINS

MIDWEEK RECIPES

JANUARY 2020HEALTHY FOOD GUIDE 49