Leafy greens are your friend. They are full of goodness and incredibly versatile, so add and them in wherever you can, like in this leafy green salad.
- Wash and dry a medley of leafy greens (I've used spinach and kale leaves) and toss with olive or sesame oil. Place in an oven bag and roast, or steam until just wilted, then drain.
- Roughly chop or tear greens into a bowl. Add cooked chickpeas, chopped spring onion, sliced roasted capsicum, toasted nuts (I used walnuts), herbs, a little lemon zest, a few capers and some anchovies.
- Dress with a yoghurt, garlic, citrus and chilli sauce dressing.