Carrot & Chick Pea Salad

Serves 2
Total Time
15 Minutes
200g of baby new potatoes, thickly sliced
1 tbsp of extra virgin olive oil
400g of canned chick peas, drained and rinsed
1 tbsp of Cooks’ Ingredients panch phoran
2 tbsp of pumpkin seeds
3 carrots, coarsely grated
115g bag of baby spinach
Juice of ½ a lemon
100g of reduced fat houmous
Step 1

Cook the potatoes in boiling water for 10 minutes, or until tender. Drain.

Step 2

Heat the oil in a frying pan and fry the chick peas, panch phoran and pumpkin seeds for two minutes. Season well. Add the carrots, spinach and potatoes, and cook for two to three minutes, or until the spinach has just wilted.

Step 3

Whisk together the lemon juice and houmous, and toss into the chick peas. Season to taste.

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