Pickled red onion & pomegranate seeds

SERVES 2 PREP 20 mins COOK 2 mins EASY V

Put 1/2 thinly sliced small red onion and 6 quartered radishes in a bowl with

11/2 tbsp red wine vinegar, a good pinch of salt and 1 tsp sugar. Stir, then leave to quickly pickle for 15 mins. Meanwhile, toast 2 tbsp pumpkin seeds in a dry frying pan until starting to pop. Spread a 200g tub plain hummus onto a plate. Pile on the red onions and radishes,

2 tbsp pomegranate seeds, pumpkin seeds and a sprinkling of sumac.

Spoon over a little of the vinegar.

GOOD TO KNOW vegan • folate • fibre

PER SERVING 444 kcals • fat 34g • saturates 1g • carbs 19g • sugars 7g • fibre 8g • protein 12g • salt 1.5g