Christmas morning salmon scramble with chives
The once-a-year breakfast: soft scrambled eggs with smoked salmon and chives on sourdough toast.
Harissa chickpea & kale bowl with almonds
Crispy roasted chickpeas and kale over bulgur with a lemon-tahini dressing.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Toss chickpeas in harissa and half the oil; roast at 200C fan for 20 minutes, adding the oiled kale for the last 6.
- Step 2
Cook the bulgur.
- Step 3
Whisk tahini, lemon, maple and 2 tbsp water.
- Step 4
Bowl bulgur, chickpeas and crisp kale; dress and top with almonds and parsley.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 18g |
| Carbohydrates | 58g |
| – of which sugars | 7g |
| Fibre | 13g |
| Fat | 25g |
| – of which saturates | 3g |
| – of which omega-3 | 0.4g |
| Calcium | 190mg |
| Iron | 5.2mg |
| Salt | 0.8g |
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