Quick Veggie Loaded Jacket Potatoes

Place the potato halves cut side down on a plate and microwave on high for 10 minutes. Carefully remove and transfer the potatoes to an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Place on the top rung of the oven and cook for 10-15 minutes, or until tender. TIP: If you don’t have a microwave, cook the potato halves in the oven for 30 minutes, or until tender.

While the potatoes are cooking, finely chop the brown onion. Dice the zucchini. Peel and finely grate the garlic. Drain and rinse the chickpeas. Grate the carrot (unpeeled).

Heat a drizzle of olive oil in a medium frying pan over a medium heat. Add the brown onion and the zucchini and cook for 5 minutes, or until softened. Add the garlic and the Mediterranean spice blend and stir through for 1 minute, or until fragrant. Add the chickpeas, tomato paste, water (check the ingredients list for the amount) and salt (use the suggested amount) and simmer for 5 minutes, or until the water has evaporated.

While the chickpeas are cooking, combine the vinegar and olive oil (2 tsp for 2 people / 1 tbs for 4 people) in a large bowl. Add the carrot, mixed salad leaves and walnuts and season with a pinch of salt and pepper. Toss to combine. Tip: Dress the salad just before serving to avoid soggy leaves.