Time to make: 30 mins
( Hands-on time: 20 mins )
Total cost: $ 18.28 / $ 4.57 per serve
(at time of publication)
8 large flat mushrooms, stems removed
1/3 cup breadcrumbs
1/4 cup finely grated parmesan cheese
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon thyme leaves
3 tablespoons olive oil
420g can no-added-salt chickpeas, drained, rinsed
3 teaspoons smoked paprika
2 cups spinach, trimmed, leaves shredded
2 cups mixed baby salad greens
200g roasted red capsicums, thickly sliced
2 tablespoons balsamic dressing (made with 2 parts balsamic vinegar to 1 part olive oil)
4 tablespoons baba ganoush
4 thick slices rye bread
Total fat 21g
Saturated fat 4g
Dietary fibre 9g
1 Preheat grill to high. Line a baking tray with tinfoil. Place mushrooms stem-side down on prepared tray and spray with oil. Grill for 8 minutes or until tender.
2 Meanwhile, in a small bowl combine bread-crumbs, parmesan, parsley and thyme with half of the oil. Turn mushrooms stem-side up and sprinkle with thyme mixture. Grill for 2 minutes or until golden.
3 Heat remaining olive oil in a large non-stick frying pan set over a high heat. Add chickpeas and paprika and cook for 2 minutes or until warmed through. Add spinach and cook, stirring, for 2 minutes or until wilted. Transfer vegetable mixture to a large serving bowl.
4 Place salad leaves and roasted capsicum in a large bowl. Add dressing and toss to coat. Serve tapas with salad, baba ganoush and rye bread.
Make it gluten free: Use gluten-free breadcrumbs and bread. Check baba ganoush is gluten free.
Find baba ganoush — a thick eggplant dip — in the delicatessen products aisle.
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