Login to Save Like

Ingredients

• In a salad bowl, mix a 150g bag of crispy lettuce leaves, such as frisée, baby spinach and lamb's lettuce, with 1 large avocado, cubed and tossed in 1 tsp lemon juice, 300g halved cherry tomatoes and a 5cm piece of cucumber, diced. In a large nonstick pan, cook 1 red onion, thinly sliced, in 11/2 tbsp olive oil for 5 minutes or until tender and beginning to brown. Stir in 1/2 tsp ground cumin, 1 tsp ground coriander, a pinch of ground turmeric and a drained and rinsed 400g can chickpeas. Cook, stirring all the time, for 1-2 minutes or until the spices give off a rich aroma. Remove from the heat and stir in 2 tsp lemon juice. Cool for 2 minutes, then add to the salad and toss together until well mixed. Make a simple minted yoghurt dressing by stirring 2 tsp mint sauce into 150ml plain yoghurt. Drizzle over the salad. Serve with warmed naan bread.

Description

There's A Huge Variety Of Ready-to-eat Prepared Salad Leaves At The Supermarket, From The Everyday To The Colourful And Exotic. Rather Than Just Serving Them ‘on The Side’, Let Them Take The Leading Role. Here You'll Find Ideas For All Budgets, Season

All Recipes UK