Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Super storecupboard salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4
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.
