4 cups of spinach 1 cup of samphire 2 tbs extra virgin olive oil or coconut oil 400grams of chickpeas, fresh or a can - if using a can then rinsed and drained 3 medium potatoes diced 1 small red onion sliced 1/4 pumpkin seeds 1/2 tsp chili flakes salt to taste 1 tsp garlic crushed 2-3 tbs fresh lemon
1. Heat oil in the pan and add the sliced onion, and caramelise, on medium heat add the chilli flakes, garlic, salt to taste and the potatoes, mix well and cook for 5 minutes, or until the potatoes are soft.
2. Add the chickpeas and pumpkin seeds and saute for a couple of minutes and set aside. In the same pan add, the spinach and samphire, put the lid on and saute for 2-3 mins until the spinach wilts.
3. Transfer to a bowl or serving plate and assemble the warm salad, add chickpea and potato to the spinach and samphire, drizzle 2-3 tbs of freshly squeezed lemon and serve. Serve with a bread of your choice
Cooks Note; This can be eaten hot or cold and keeps well in the fridge for up to 3 days.
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