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vegetarian | 30-minute-recipes | salad Crispy Chickpea Salad serves:2 prep time:10 mins cook time:20 mins Ingredients for the salad 1 400g can chickpeas, drained and rinsed (about 240g drained weight) 3 large carrots, cut into 1 inch batons Spices: 1 tsp smoked paprika, 1 tsp ground garlic, 1 tsp cumin 60g spinach, chopped (or romaine lettuce, or your favourite salad!) 160g giant couscous, cooked weight 10g coriander, chopped 5g dill, chopped 60g feta, crumbled 4 tbsp pistachios, roughly chopped Oil, salt for the dressing 100g greek yoghurt 1 crushed garlic clove (optional) 2 tbsp tahini 3 tbsp apple cider vinegar 2-4 tbsp water 1 tbsp harissa Pinch salt for the pickled red onion 1 red onion, finely sliced 100ml white wine vinegar/apple cider vinegar Method Preheat your oven to 220c/200c fan

Happy Eating, Annemarie Fresh Raspberry Balsamic Vinaigrette Ingredients 1/2 cup fresh raspberries, or thawed frozen raspberries 1 tbsp balsamic vinegar 1 tbsp orange juice 1 tsp honey, or agave 1/2 tsp dijon mustard 1/2 tsp kosher salt 1/2 cup extra virgin olive oil Instructions Add the raspberries, vinegar, orange juice, honey, mustard, and salt to a blend

If you do want to layer it up, you can wear it with a loose blazer

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