Treat your friends and family to this delicious starter that’s low in calories and packed with chickpeas
By Healthy Diet
300g pack steamed beetroot
80g soft goat’s cheese
4 filo pastry sheets
1 egg yolk, beaten
200g low-fat Greek-style yogurt, to serve (optional)
For the chickpea tabbouleh400g tin chickpeas, drained and rinsed
½ cucumber, deseeded and finely chopped
2 tomatoes, finely chopped
⅓ x 30g pack mint, leaves finely chopped
½ lemon, juiced
1 tbsp olive oil
Preheat the oven to gas 6,/200°C, fan/ 180°C and line a baking sheet with nonstick baking paper. Put the spinach in a saucepan with 1 tbsp water and cook over a high heat for 1-2 mins, stirring, until wilted. Transfer to a colander and use the back of a spoon to press out any excess moisture.
Put the spinach, beetroot and cheese in a food processor, season; blitz to a coarse paste.
Lay a sheet of pastry on a chopping board and cut in half to make two squares. Lay one of the squares in front of you at an angle, like a diamond. Place one-eighth of the filling in a horizontal line about 5cm below the centre of the pastry. Fold in the sides so they just cover the filling, then brush the top of the pastry with the beaten egg. Roll the bottom up tightly over the filling and continue to roll into a cigar shape. Place on the baking sheet and brush with egg. Repeat to make eight parcels. Bake for 20 mins until golden.
Meanwhile, toss the tabbouleh ingredients together in a mixing bowl and season. Serve with the filo parcels and yogurt, if using.
Nutrition: per serving
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