Tandoori Chickpea Salad

Serves 10

Ingredients:

• ¼ cup rice bran oil

• 100g Barker’s Professional Tandoori Paste

• 2 medium red onions, sliced

• 2 cans chick peas in brine, drained and rinsed

• 1 cup frozen minted peas

• 250g snow peas, topped, tailed and halved

• 1 lemon, juiced

Method:

1. Heat the oil in a heavy based saucepan over medium heat.

2. Stir fry the Barker’s Professional Tandoori Paste and the onion for two minutes.

3. Add the chickpeas and frozen peas and stir fry until the peas are just cooked.

4. Add the snow peas and the lemon juice.  Stir to mix.

5. Serve with a lemon and yoghurt dressing.

HANDY HINTS:

Replace the snow peas with diced green round beans if snow peas are unavailable.

Serve with a yoghurt and lemon dressing made by mixing together 2 tablespoons natural yoghurt with 4 tablespoons of lemon juice.

This Recipe Uses: