TODAY’S RECIPE: Spring tabbouleh

FRESH flavours. Serves four.

Ingredients

6 tbsp olive oil 1 tbsp garam masala 2 x 400g cans chickpeas, drained and rinsed 250g pouch of readycooked mixed grains 250g frozen peas 2 lemons, zested and juiced Large pack each of parsley and mint, leaves roughly chopped 250g radishes, roughly chopped 1 cucumber, chopped Pomegranate seeds, to serve

Method

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

2 Transfer to a large bowl or platter, then toss through the herbs, radishes, cucumber, remaining oil and lemon juice. Season to taste and scatter over the pomegranate seeds. Any leftovers will be good for lunch the next day.