Vegetarian tapas

Serves: 4

Time to make: 30 mins

Hands-on time: 20 mins

Ingredients

8 large flat mushrooms, stems removed
⅓ cup breadcrumbs
¼ cup finely grated parmesan cheese
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon thyme leaves
3 tablespoons olive oil
420g can no-added-salt chickpeagarbanzoXsgarbanzosX, drained, rinsed
3 teaspoons smoked paprika
2 cups spinach, trimmed, leaves shredded
2 cups mixed baby salad greens
200g roasted red capsicums, thickly sliced
2 tablespoons balsamic dressing (made with 2 parts balsamic vinegar to 1 part olive oil)
4 tablespoons baba ganoush
4 thick slices rye bread

Instructions

Stay Awake

1 Preheat grill to high. Line a baking tray with tinfoil. Place mushrooms stem-side down on prepared tray and spray with oil. Grill for 8 minutes or until tender.

2 Meanwhile, in a small bowl combine bread-crumbs, parmesan, parsley and thyme with half of the oil. Turn mushrooms stem-side up and sprinkle with thyme mixture. Grill for 2 minutes or until golden.

3 Heat remaining olive oil in a large non-stick frying pan set over a high heat. Add chickpeas and paprika and cook for 2 minutes or until warmed through. Add spinach and cook, stirring, for 2 minutes or until wilted. Transfer vegetable mixture to a large serving bowl.

4 Place salad leaves and roasted capsicum in a large bowl. Add dressing and toss to coat. Serve tapas with salad, baba ganoush and rye bread.

Variations

Make it gluten free: Use gluten-free breadcrumbs and bread. Check baba ganoush is gluten free.

HFG tip

Find baba ganoush — a thick eggplant dip — in the delicatessen products aisle.

Nutrition Info (per serve)

Calories 422 cal

Kilojoules 1770 kJ

Protein 16 g

Total fat 21 g

Saturated fat 4 g

Carbohydrates 40 g

Sugar 7 g

Dietary fibre 9 g

Sodium 720 mg

Calcium 160 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.