Kala Chana & Roasted Veggies Salad

This nourishing salad combines great sources of protein and fibre, both of which are essential for keeping a healthy gut and stable blood glucose levels. You can batch cook this meal by doubling or tripling the ingredients used in this recipe for a quick and refreshing summer lunch idea!

Ingredients

• 2 cups of cooked wholemeal pasta

• 1 can of kana chana

• 1 yellow bell pepper

• 8-10 cherry tomatoes

• 1/2 corn on the cob

• 1/2 courgette

• 2 tbsp fresh dill

• Handful spinach

• 1 tbsp feta cheese

• 1 tbsp olive oil

• Salt and pepper

• Optional: drizzle of balsamic glaze

Method

1. Preheat the oven to 180ºC and line a baking tray with parchment paper

2. Boil the pasta according to package instructions for around 8 minutes

3. Cut the bell pepper and cherry tomatoes in half and slice the courgette

4. Assort the pepper, slices tomatoes, courgette and corn on the cob in the baking tray and drizzle with some olive oil. Roast for 20-25 minutes

5. Drain the pasta and kana chana, rinse them well and add them into a salad bowl

6. Remove the vegetables form the oven once cooked and slice the pepper into long strips, add into the bowl alongside the rest of vegetables and washed baby spinach

7. Crumble the feta cheese and dress the salad with salt, pepper and olive oil.

8. Serve as a main or side dish and enjoy!