Tuna and Rice Salad

I am a big fan of quick and easy lunches but making sure they are nutritious too. This is perfect! This sounds boring but I promises its yum.

Serves 2 Takes 10 minutes

For the Dressing:

1 tbsp. olive oil

2 tsp. red wine vinegar

1 tsp. fresh lemon juice

1 tsp. Dijon mustard

salt & pepper, to taste

For the Salad:

•1 microwavable brown rice pouch

•160g chickpeas, rinsed and drained

•1/2 cucumber, chopped

•50g crumbled feta cheese

•10 cherry tomatoes, halved

•2 cans tuna (200g drained) (or flavoured tuna)

Cook the rice according to packet instructions.

Combine the dressing ingredients in a small bowl. Combine rice and the remaining ingredients in a bowl.

Drizzle with the earlier made dressing and toss gently to coat.

So easy! You could throw anything in this :-)

Chickpea, Sweet Potato and Spinach Curry

This though!! I am a huge chickpea fan, This is packed with goodness, its so satisfying. A great way to up your plant intake.

Serves 4

Takes 30 mins 350 calories 11g Protein

•1 tbsp. oil

•1 medium onion, chopped

•1 inch (3cm) ginger, grated

•2 cloves garlic, minced

•1/2 chilli pepper, chopped

•1 medium sweet potato, peeled, chopped

•1/2 tsp of hot pepper

•½ tsp sweet pepper

•½ tsp turmeric

•400g can chickpeas

•150ml vegetable broth

250ml light coconut milk, canned

•100g spinach, chopped

Method

Heat the oil in a frying pan, add the chopped ginger, garlic and chilli pepper. Fry often stirring for about 3 minutes.

Add the peeled and chopped sweet potato, season with salt and fry for another 2 minutes, then add the spices and mix well.

Next, add the chickpeas along with the brine, broth and coconut milk. Mix everything and bring to a boil.

Cook for about 15 minutes without covering, stirring every now and again, until the sweet potatoes are soft.

Finally, add the spinach, mix and take off the heat, and wait until it is wilted. Serve with rice.