•  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.