Chickpea dahl with dark green leafy and baby vegetable salad

Gently fry off ½ tsp each of fenugreek seeds, coriander seeds and ground cumin.
Add ½ can of chickpeas, 100g of cherry tomatoes and a tsp of organic tomato puree. Cook gently for 10 mins. Make a salad of fresh green leaves, chopped coriander, and add mange tout peas, sliced or baby beetroot, washed button mushrooms, more baby tomatoes, cucumber, and sliced raw fennel. Drizzle with a little olive oil, balsamic or cider vinegar, and a little lemon juice.

Serve the dahl, with the salad and, if you want a more carbohydrate, enjoy with a slice of rye bread, or some oatcakes for a delicious, health-giving meal.

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