recipes

warm beetroot, chickpea and spinach

• ¼ cup (75g) whole-egg mayonnaise
• 2 teaspoons lemon juice
• 3 teaspoons store-bought horseradish cream
• sea salt and cracked black pepper
• 1 tablespoon olive oil
• 1 x 410g can baby beetroots, drained and halved
• 1 x 400g can chickpeas (garbanzos), drained
• 100g baby spinach leaves

Place the mayonnaise, lemon juice, horseradish cream, salt and pepper in a bowl and mix until well combined. Set aside.
   Heat the oil in a large frying pan over high heat. Add the beetroot and chickpeas and cook for 5 minutes or until warmed through. To serve, layer the spinach with the beetroot, chickpeas and mayonnaise mixture. Serves 4.