Ingredients:
1 tbsp olive oil
50g sunblush tomatoes
125g vegetarian feta cheese
handful of rocket leaves
handful of black olives
1 packet of Tilda chickpea, yoghurt and mint rice
[hd]to serve[/hd]
2 pitta breads
natural, fat-free yoghurt
method:
- Pour the olive oil into a deep, non-stick frying pan over a gentle heat. When it is warm, add the black olives (halved and pitted) and sunblush tomatoes, roughly chopped, and gently fry.
- After a few minutes stir in a generous handful of rocket leaves. When the rocket is wilted, add the vegetarian feta cheese, diced.
- Carefully spoon in the Tilda chickpea, yoghurt and mint rice and continue to cook, stirring constantly, until it is all heated through – this should take about 3 minutes.
- Serve the rice hot, with toasted pitta bread and a little natural lowfat yoghurt drizzled over each serving, if liked.
