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Ingredients

  • (soya beans) 100g frozen edamame
  • 100g frozen peas
  • 400g tin chickpeas, rinsed and drained
  • 250g pouch cooked spelt
  • ¼ red onion, very finely chopped
  • 1 lemon, juiced
  • olive oil
  • 1 tsp cumin seeds
  • a small bunch mint, chopped

Method

  • STEP 1

    Drop the peas and beans into boiling salted water and cook for 2 minutes, then drain and cool. Tip into a bowl and add the chickpeas, spelt, and onion. Whisk the lemon juice with 2 tbsp olive oil and the cumin seeds. Tip into the bowl and toss everything together. Add the mint, toss, and serve.

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