Oven-baked bhajis
Deliver on flavour with these oven-baked bhajis served with lemon rice and chickpea salad. It makes a healthy dinner for four that's low in fat and calories
Winter salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 320g cauliflowerbroken into florets
- 1 red pepperquartered, deseeded and sliced
- 1 tbsp rapeseed oil
- 1 red onionhalved and thinly sliced
- 1 large lemonzested and juiced
- 15g raisins
- 35g walnutsroughly chopped or broken into chunks
- 1 red chillideseeded and chopped
- 15g dillchopped
For the hummus
- 400g can butter beans
- 1 garlic clovesliced
- ½ tsp smoked paprika
- ½ tbsp rapeseed oil
Nutrition: Per serving
- kcal443
- fat23g
- saturates2g
- carbs37g
- sugars19g
- fibre16ghigh
- protein17g
- salt0.06g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Rub the cauliflower and pepper all over with ½ tbsp of the oil, and roast in a medium roasting tin for 30 mins until tender.
step 2
Put the onion and all but 1 tbsp of the lemon juice in a non-reactive bowl, and scrunch together using your hands to start softening the onions. Add the raisins, walnuts and chilli, then set aside.
step 3
For the hummus, drain the beans, reserving the liquid from the can. Tip the beans into a food processor with the garlic, paprika, oil and the reserved lemon juice. Add 2 tbsp of the reserved bean liquid, and blitz until smooth.
step 4
Spread the hummus over two plates. Toss the roasted veg with the onions, remaining oil, half the lemon zest and the dill. Spoon over the hummus and scatter with the remaining zest.
Try our Healthy Diet Plan, packed with 7 days of nourishing breakfasts, lunches and dinners – available exclusively within the Good Food app.
