Vege-full dinner

An influx of gorgeous, fresh, seasonal veges is a great incentive to cook something healthy and delicious.

For this meal, I put a whole bag of baby spinach leaves into a glass casserole dish, and topped that with lightly steamed broccoli, a can of chickpeas, and about 2 cups of cheesey sauce I had in the fridge. I sprinkled some chia seeds on top, and put it into a preheated 200C oven.

While that was baking, I made a salad of finely chopped lettuce, spring onion, red onion, avocado, sweetcorn (steamed and then the kernels sliced off with a big sharp knife), and fresh basil. Some fresh tomato or cucumber would've been good, too. The dressing was just fresh lemon juice and soya sauce.

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Posted: Thursday 1 March 2012

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