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Popped rice, pomegranate, poppadoms & peanuts

SERVES 4

20 MINUTES

2cm piece of ginger

2 teaspoons tamarind chutney

extra virgin olive oil

1 pomegranate

1 lemon

50g unsalted peanuts

100g popped rice

1 red onion

1 cucumber

200g ripe mixed-colour cherry tomatoes

10 radishes, ideally with leaves

1 fresh green chilli

½ a bunch of fresh mint (15g)

½ a bunch of fresh coriander (15g)

2 uncooked poppadoms

½ teaspoon garam masala

50g Bombay mix

• Peel and roughly chop the ginger and bash to a paste in a pestle and mortar, then add the tamarind chutney and 1 tablespoon of oil. Squeeze in the juice from half the pomegranate and all of the lemon, then muddle together and tip into a large salad bowl. Toast the peanuts and popped rice in a large dry nonstick frying pan on a medium heat until lightly golden (keep an eye on them, as they can easily catch), then remove from the heat and tip into the bowl.
• Peel and very finely chop the onion, finely chop the cucumber, quarter the tomatoes and halve the radishes, then add to the bowl. Slice and add the chilli (deseed if you like), and pick in the herb leaves. Holding the remaining pomegranate half cut side down, bash the back of it with a spoon so all the seeds come tumbling out into the bowl. Puff up the poppadoms in the microwave for 30 seconds each, then scrunch over the bowl and sprinkle over the garam masala and Bombay mix. Toss everything together well and serve straight away.
• Really nice with a dollop of coriander yoghurt.

This makes an exciting portable salad – put the dressing into the bottom of a container and layer the rest of the ingredients on top, then simply shake up just before eating.

NUTRITION PER SERVING

329 kcal; 15g fat (2.4g saturated); 10.8g protein; 37.7g carbs; 10.3g sugars; 0.8g salt; 5.5g fibre