Bacon and Cabbage Frittata paint

Winter brings us an abundance of nutrient dense greens and Tuscan kale is truly one of my favourite. This winter green chickpea and feta salad can be served warm or at room temperature. Play around with ingredients, you can substitute or replace depending on what’s available. The combination of chickpea and feta works really well but be-sure to use fresh seasonal and local ingredients where possible, this makes sense both economically and nutritionally – you are consuming the vegetables at their peak and your body and pocket will both feel a lot healthier.   

Serves 4 as a main, 6-8 as a side

Ingredients

  • 250 grams cooked chickpeas (1 x 400 gram can, drained and rinsed, or 80–100 grams dried chickpeas)
  • 50 grams Tuscan Kale, finely shredded – massage kale between the fingers using 2 teaspoons extra virgin olive oil and a pinch of salt
  • 50 -100 grams cauliflower, cut into florets and lightly steamed (3-4 minutes, allow to cool)
  • ½ clove garlic, crushed to a paste
  • 3 tablespoons pomegranate seeds *opt
  • ½ teaspoon toasted cumin seeds, lightly crushed
  • ½-1 teaspoon garam masala 
  • 50 grams walnuts, lightly dry roasted on a pan. Add 1 tablespoon maple syrup, coat nuts and evaporate syrup. Set aside on parchment paper
  • Seasoning: Himalayan salt and cracked black pepper
  • Gluten Free

  • Dairy Free
  • Vegetarian

  • Vegan

  • Diabetic Friendly

  • Low GI

  • Sports on a plate

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Method

  • Mix all together in a large bowl before transferring to a serving platter

Maggie's Tips

  • For a more substantial meal or protein boost add left over chicken, lamb, beef, or smoked chicken or smoked mackerel, or poached organic salmon or lightly boiled or poached egg.
  • Vary vegetables: try roasted pumpkin, roasted butternut squash, roasted carrots, baby spinach, char-grilled aubergine, finely chopped kohlrabi, cooked beetroot etc.
  • If you are in a hurry the cauliflower can be cooked in a microwave (3-4 minutes in just a little water).