SPICED LENTIL, PUFFED RICE  CUCUMBER SALAD

PREP 15 MINS COOK 5 MINS SERVES 4 AS A LIGHT MEAL

250g cooked puy lentils

1 tsp cumin seeds

1 Tbsp tamarind paste

or gluten-free tamarind paste 2 tsp brown sugar

3 Tbsp fresh lemon juice

1 tsp freshly grated ginger 1 Tbsp olive oil

1 tsp mild curry powder or

gluten-free curry powder Pinch ground chillies

2 tsp olive oil

50g puffed rice (see Cook’s Tip) ½ cucumber, cut into chunks Small bunch of coriander,

roughly chopped

½ small bunch of mint, leaves

picked and torn 1 small red onion, finely chopped 100g pomegranate seeds or 20g Ocean Spray 50% less sugar Craisins

150g reduced-fat natural yoghurt,

to serve

1 Spread the lentils over a platter. Set aside. Toast the cumin seeds in a small dry non-stick frying pan over medium heat, stirring, for 1-2 minutes or until fragrant. Transfer to a bowl. Add the tamarind paste, sugar, lemon juice, ginger and oil. Whisk to combine.

2 Put the curry powder and ground chillies in the dry frying pan. Cook, stirring, for 10 seconds then add the oil and puffed rice. Cook over medium-low heat until the rice is covered in the spices and lightly toasted. Cool on a plate. 3 Place the lentils in a bowl.

Add the tamarind dressing and toss to combine. Fold through the cucumber chunks with the coriander and mint, 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. Drizzle over the yoghurt. Serve.

COOK’S TIP Rice puffs are available in the Indian section of the supermarket.

Nutrition info

PER SERVE 1240kJ, protein 11g, total fat 9g (sat. fat 2g), carbs 38g, fibre 8g, sodium 93mg • Carb exchanges 2½ • GI estimate low • Gluten-free option