Spring tabbouleh

SERVES 4 PREP 20 mins COOK 25 mins EASY V

6 tbsp olive oil

1 tbsp garam masala

2 x 400g cans chickpeas, drained

and rinsed

250g ready-to-eat mixed grain

pouch

250g frozen peas

2 lemons, zested and juiced bunch of parsley, leaves roughly

chopped bunch of mint, leaves roughly

chopped

250g radishes, roughly chopped 1 cucumber, chopped pomegranate seeds, to serve

1 Heat the oven to 200C/180C fan/ gas 6. Mix 4 tbsp of the olive oil with the garam masala and some seasoning. Toss with the chickpeas in a large roasting tin, then cook for 15 mins until starting to crisp. Tip in the mixed grains, peas and lemon zest. Mix well, then return to the oven for 10 mins to warm through.

2 Tip into a large bowl or onto a serving platter, then toss through the herbs, radishes, cucumber, remaining olive oil and lemon juice. Season to taste and scatter over the pomegranate seeds.

GOOD TO KNOW vegan • healthy • low fat • calcium • folate • „ibre • vit c • iron • 4 of 5-a-day

PER SERVING 613 kcals • fat 22g • saturates 3g • carbs 74g • sugars 10g • „ibre 16g • protein 20g • salt none