Baked cheese, chickpea and sweetcorn salad

Name: Baked cheese, chickpea and sweetcorn salad
Prep time: 45 min
Total time: 45 min
Ingredients: 450 g Suluguni cheese; 900 g Canned sweetcorn; 500 g Canned chickpeas; 2 pcs Bell pepper; 120 g Celery stalks; 0.5 pcs Red onion; 1 tbsp Apple cider vinegar; 400 g Greek yogurt; 1 pcs Lemon; 15 g Cilantro; Salt, to taste; Ground black pepper, to taste

A vegetarian salad of baked salty cheese, chickpeas, sweetcorn and crunchy vegetables in a yogurt dressing.

Per serving: 479 kcal
Time: 45 min
Servings: 6

Protein, fat and carbs per serving

Protein: 32 g 27% of calories
Fat: 22 g 41% of calories
Carbs: 39 g 32% of calories

The share is how many calories each macronutrient supplies: protein and carbs at 4 kcal per gram, fat at 9.

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Ingredients

for 6 servings

Method

Cube the cheese, mix with the sweetcorn and bake at 200 °C with fan for 25–30 minutes.
Pour a mix of vinegar, 2 tbsp water and salt over the thinly sliced red onion and leave to pickle.
Stir the yogurt with lime juice, chopped coriander, salt and pepper.
Finely chop the pepper and celery and mix with the chickpeas, add the slightly cooled cheese and sweetcorn and the pickled onion, dress and toss.