Spiced chickpea, mango and coconut salad
( SERVES 4 )
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|1 tbsp||Vegetable oil|
|2 tsp||Mustard seeds|
|3 tbsp||Shredded coconut|
|¼ tsp||Chilli powder|
|3 tbsp||Fresh coriander|
- Heat a frying pan, add vegetable oil, such as sunflower or rice bran oil and mustard seeds and cook over a medium heat for one minute or until seeds start to pop.
- Add the finely chopped with seeds removed chilli and rinsed and drained chickpeas and stir-fry for two to three minutes, then remove from the heat.
- Stir in the coconut threads, mango, peeled and cut in fine strips , lemon zest and lemon juice of a lemon and season with salt and chilli powder.
- Add the chopped coriander and toss well. Serve warm or cold.