- 1 small pomegranate
- 400g of cucumber
- 1 tsp of coriander seeds
- 1 tsp of cumin seeds
- 2 tbsp of groundnut oil
- 1 tsp of garam masala
- 1 tsp of curry powder
- 50g of almonds, whole and skinned
- 1 x 400g can of chickpeas
- 30g of hemp seeds
- 30g of sunflower seeds
- 30g of unsweetened puffed rice
- Handful of parsley
- Olive oil, to serve
- Crack open the pomegranate and remove the seeds, putting them into a mixing bowl and discarding any white pith as you go. Peel the cucumber, lightly, leaving as much colour as you can, then cut in half lengthways. Scrape out the seeds and pith with a teaspoon and discard, then cut the flesh into small dice. Toss the cucumber and pomegranate together.
- Put the coriander and cumin seeds in a shallow pan and warm them over a gentle heat. Let them cook, moving them around the pan, until crisp and fragrant. Remove the pan from the heat and tip the toasted seeds into a mortar. Crush them to a fine powder.
- Warm the groundnut oil in the shallow pan, then, keeping the heat low, add the coriander and cumin, garam masala and curry powder, then the almonds. Warm the nuts and spices, moving everything round the pan so it doesn't burn. Drain and rinse the chickpeas and stir them into the spices and almonds, together with the hemp and sunflower seeds and the puffed rice. Tear the parsley leaves from their stalks and add to the bowl. Tip the warm chickpea mixture into the pomegranate and cucumber, add a trickle of olive oil, then toss gently together and serve.
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