Serves 2

  • 1 Sweet Pointed Red Pepper
  • 1.5 Limes
  • 1 tin Butterbeans
  • 4 Small Corn on the Cob
  • 1tbsp Rapeseed Oil
  • 1tbsp Hot Paprika
  • 1tsp Black Pepper
  • 1tsp Sea Salt
  • 40g Pine Nuts
  • 2tbsp Hummus


  • Pre-heat the oven to 200°c
  • Slice remove the stalk and seeds from the pepper and chop into 1cm  slices
  • Rinse and drain the chickpeas and add to a large mixing bowl.
  • To the bowl add the chopped pepper, corn cobs, juice of 1 lime, oil, paprika, salt and pepper. Use your hands to mix until all the veggies are coated.
  • Pour the mix out on to a baking tray, scatter with pine nuts and roast for  20-10mins or until the corn is cooked and the beans are starting to split open.
  • Serve in two bowls with the spinach, hummus and a wedge of lime.

Protein: 16g

Carbs: 29g

Fat: 30g

Calories: 434

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