These beetroot bowls don’t just look pretty, they taste incredible and are filled with deliciously nutritious ingredients. Plus, they’re super budget-friendly, and a great way to use up and leftover roast chicken.

SERVES 4 // COOKING TIME 

INGREDIENTS
For the bowls
1 tbsp olive oil
400 g tin chickpeas, drained
30 g coriander, roughly chopped
3 baby marrows, grated
400 g roast chicken, sliced
150 g baby spinach
4 beetroots, peeled and sliced
For the dressing
3 tbsp olive oil
3 tbsp red-wine vinegar
2 tbsp origanum
Salt and pepper

METHOD
1. Heat the oil in a pan and fry the chickpeas until golden brown. Add the coriander and remove from the heat.
2. Divide grated baby marrow between 4 bowls. Top with the chickpeas, chicken, spinach and beetroot.
3. Whisk together all dressing ingredients. Pour the dressing over the prepared bowls.