Spiced lentil, puffed rice and cucumber salad

30 MINUTES | SERVES 2 | EASY | V

puy lentils 250g ready-to-eat pouch cumin seeds 1 tsp mild curry powder 1 tsp hot chilli powder a pinch vegetable oil 2 tsp puffed rice 50g cucumber Ω, cut into chunks coriander a small bunch, roughly chopped mint Ω a small bunch, leaves picked and torn red onion 1 small, finely chopped pomegranate seeds 100-110g natural yogurt 150ml, to serve

FOR THE DRESSING tamarind paste 1 tbsp soft light brown sugar 2 tsp lemon juice 3 tbsp ginger paste or fresh grated ginger 1 tsp vegetable oil or rapeseed oil 1 tbsp

• Heat the lentil pouch following pack instructions. Spread over a platter to cool a little, and fluff-up with a fork.

• Toast the cumin seeds in a dry frying pan for a minute or two or until fragrant, then tip into a medium bowl. Add all of the dressing ingredients with some seasoning and whisk everything together.

• Put the curry and chilli powder in the dry frying pan, toast for 10 seconds, then add the oil and puffed rice. Cook over a lowmedium heat until the rice is covered in the spices and lightly toasted. Cool on a plate.

• Stir the dressing through the lentils, then fold through the cucumber chunks with the herbs, most of the red onion and most of the pomegranate seeds. Just before you eat, toss through the spiced puffed rice. Scatter the remaining onion and pomegranate seeds over the top, and eat with drizzles of yogurt.

PER SERVING 698 KCALS | FAT 18.8G SATURATES 3.2G | CARBS 98.1G | SUGARS 24.1G FIBRE 16.8G | PROTEIN 25.8G | SALT 2.5G