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Carrot & chick pea salad
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200g baby new potatoes, thickly sliced
1 tbsp extra virgin olive oil
400g can chick peas, drained and rinsed
1 tbsp Cooks’ Ingredients Panch Phoran
2 tbsp pumpkin seeds
3 carrots, coarsely grated
115g bag baby spinach
Juice ½ lemon
100g reduced fat houmous
1. Cook the potatoes in boiling water for 10 minutes, or until tender. Drain.
2. Heat the oil in a frying pan and fry the chick peas, panch phoran and pumpkin seeds for 2 minutes. Season well. Add the carrots, spinach and potatoes, and cook for 2-3 minutes, or until the spinach has just wilted.
3. Whisk together the lemon juice and houmous, and toss into the chick peas. Season to taste.
Typical values per serving:
1 of your 5 a day