Super storecupboard salad

Name: Super storecupboard salad
Total time: 15 min
Yield: serves 4
Ingredients: frozen edamame (soya beans) 100g; frozen peas 100g; chickpeas 400g tin, rinsed and drained; cooked spelt 250g pouch; red onion ¼, very finely chopped; lemon 1, juiced; olive oil; cumin seeds 1 tsp; mint a small bunch, chopped

15 minutes
serves 4
A little effort

This super storecupboard salad is perfect for a speedy supper midweek. It's ready in just 15 minutes, under 300 calories and vegetarian. It serves 4, but you can always have leftovers for lunch.

June 24, 2016 at 10:54 am

Ingredients

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