Serves 2

A warm, vegetarian salad that is not only high in fibre, but packed with flavour. If you have a jar of Harissa kicking about, this is another way to use it and it will change the way you feel about “diet” salads. Our simple fat-free yogurt is the dressing and the mint brings a fresh angle to the dish.

1 tin chickpeas, drained
1 TB olive oil
½ onion, peeled and finely sliced
1 TB Harissa paste
2 cups baby spinach
½ jarred roasted red pepper, thinly sliced
small handful mint leaves, chopped to garnish
fat-free Greek yogurt, dressing to serve
salt and freshly ground black pepper

Open and drain the chickpeas, then lay them out on a tray lined with kitchen paper. Cover with an additional sheet kitchen paper and pat dry.

Heat the olive oil in a pan and gently fry the onions until soft. Tip in the chickpeas and Harissa paste, and cook until the onions and chickpeas have been completely coated in the Harissa, and completely warmed through.

Serve the warm, spicy chickpeas over a salad of baby spinach leaves combined with the strips of roasted red pepper. Scatter over the chopped mint leaves and serve with the simple dressing of Greek yogurt (into which you can swirl / stir in a small amount of Harissa) and season with salt and freshly ground black pepper.