You will receive:
1 x Chick Peas (400g)
1 x Green Lentils (400g)
1 x Mini Cucumber (apx. 200g)
1 x Yellow Cherry Vine Tomatoes (150g)
1 x Whole Lemon
1 x Fresh Mint (100g)
1 x Flat Parsley (100g)
1 x Recipe Card Spiced Chickpea & Lentil Salad Platter
From the Pantry:
1 tbsp Curry powder or Garam Masala
1 tsp Cumin seeds (optional)
1 Garlic clove, finely grated
A pinch of sugar or honey
Olive oil or rapeseed oil for frying
Salt & cracked black pepper
Method:
Crisp the Spiced Base: Heat 2 tablespoons of oil in a large frying pan over a medium-high heat. Add the drained chickpeas and lentils. Cook them for 5–6 minutes, stirring occasionally, until they start to pop, dry out, and get slightly crispy on the edges.
Add the Curry Spices: Turn the heat down to medium. Scatter your curry powder (or garam masala), cumin seeds, and a good pinch of salt over the pan. Toss continuously for another 2–3 minutes until the spices are toasted and fragrant and completely coat the legumes. Remove from the heat and let them cool slightly.
The Cooling Herb Yogurt: In a small bowl, mix the Greek yogurt with the finely grated garlic clove, a generous squeeze of lemon juice, a pinch of salt, and a handful of very finely chopped fresh mint.
The Crunchy Summer Toss: In a separate large bowl, combine your diced mini cucumber, halved cherry tomatoes, the remaining lemon juice, lemon zest, a splash of olive oil, and a big handful of roughly chopped flat-leaf parsley.
Assemble the Platter: To serve, smear the seasoned mint yogurt dramatically across the base of a large, shallow serving platter. Pile the warm, crispy spiced chickpeas and lentils over the top, then scatter the vibrant, cold tomato and cucumber salad right over the peak.