Confit Tomato Bowl

 
 

This confit tomato bowl is a delicious, protein packed meal full of essential nutrients and gut-friendly fibre.

MAKES 2 BOWLS
PREP TIME 10 MINUTES COOKING TIME 25 MINUTES
DIFFICULTY EASY

Ingredients

CRUNCHY CHICKPEAS

1 can of drained chickpeas

1 tbsp of olive oil

Salt

2 tsp smoked paprika

CONFIT TOMATOES

100g cherry tomatoes

4 tbsp of olive oil

4-5 cloves of garlic

OTHERS

2-3 sourdough slices

250g cooked quinoa

4 handfuls of wilted spinach

1 block of halloumi

Method

1.

Mix all the ingredients for the crunchy chickpeas and add to a baking tray. Roast for 25-30 min until crunchy.

2.

At the same time add to a small ramekin or baking dish the cherry tomatoes, garlic and cover with the olive oil and a pinch of salt. Cover with a lid or foil. Bring to the oven and bake for the same time as the chickpeas.

3.

Cover with a lid or foil. Bring to the oven and bake for the same time as the chickpeas.

4.

Grill the tofu and the sourdough bread.

5.

Serve in a bowl, quinoa, wilted spinach, confit tomatoes, crunchy chickpeas and grilled halloumi. Eat with the sourdough

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