Name: Bombay mix lettuce salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 1 tbsp vegetable oil; 400g tin black chickpeas drained and rinsed; 1 tomato seeds removed and finely diced; ¼ red onion finely diced; 1 green chilli seeds removed and finely diced; 1 tsp chaat masala; ½ lime juiced; 10g jaggery; 30g tamarind paste; pinch of kashmiri chilli powder; 1 lettuce head; 200g natural yogurt; small handful of coriander leaves finely chopped, plus extra to garnish; 20g pomegranate seeds; 40g bombay mix

Lettuce topped with yogurt, bombay mix and pomegranate seeds on a plate

1 tbsp vegetable oil
400g tin black chickpeas
drained and rinsed
1 tomato
seeds removed and finely diced
¼ red onion
finely diced
1 green chilli
seeds removed and finely diced
1 tsp chaat masala
½ lime
juiced
10g jaggery
30g tamarind paste
pinch of kashmiri chilli powder
1 lettuce head
200g natural yogurt
small handful of coriander leaves
finely chopped, plus extra to garnish
20g pomegranate seeds
40g bombay mix

Method

step 1
Heat the oil in a large frying pan over a medium heat. Fry the chickpeas with some seasoning for 6-8 mins or until softened. Transfer to a large bowl along with the tomato, onion and chilli. Sprinkle over the chaat masala and lime juice, tossing together. Season to taste.
step 2
Combine the jaggery with 25ml of hot water in a small pan and add the tamarind paste and chilli powder. Whisk over a low-medium heat and bring to a simmer for a couple of minutes. Remove from the heat and leave to cool.
step 3
Halve the lettuce through the core and cut one half into two quarters, saving the other half for another time. Put the wedges on plates and pour the yogurt over each. Toss the chickpea mixture with the coriander and heap onto the lettuce followed by the bombay mix and pomegranate seeds. Drizzle with the tamarind sauce and sprinkle over the remaining coriander.