chickpea and lentil salad with red onion and radish

cumin lentil salad

To a frying pan on a low heat, add:
• 3 tbsp EVOO
• 1 tbsp cumin seeds
Leave for 2-3 minutes before removing from the heat and adding 1 tbsp lemon, and salt and pepper

SERVING SUGGESTION: Add half a tin each of chickpeas and lentils to the dressing to warm through, and then serve on a bed of salad leaves with radish and red onion

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