The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
230g chickpeas(Chickpeas, water, salt)
-
200g black rice(Organic Black Rice)
- 200g baby tomatoes
-
2 tbsp red wine vinegar(red wine vinegar (100%))
- 2 large potatoes
-
1 tbsp curry powder(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 60g cashew nuts (Nuts)
- 1 handful of fresh coriander
-
2 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g mixed salad leaves
- 75g pomegranate seeds
Allergens
Contains:
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 173Kcal | 584Kcal |
| 726kJ | 2443kJ | |
| Fat | 6.5g | 22g |
| of which saturates | 1.1g | 3.7g |
| Carbohydrates | 18g | 61g |
| of which sugars | 2.0g | 6.8g |
| Protein | 4.5g | 15g |
| Salt | 0.16g | 0.54g |
| Fibre | 3.3g | 11g |
Vegan
1/3 daily fibre
9 plants
Low sat fat
Bhel Puri-style Salad with Black Rice, Roast Chickpeas & Green Dressing
Turn this popular Mumbai street food snack into a weeknight winner. Nutty black rice, tossed with crispy roasted chickpeas forms the base. Curry-spiced roasties keep it even more filling. Juicy tomatoes and handfuls of fresh spinach make it sing. A green dressing, bursting with fresh coriander that ties everything together. Sprinkle over pops of pomegranate seeds to finish.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 200C / fan 180C / gas mark 6
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a large bowl & a sieve
Get started
- Add the rice to the saucepan and boil for 30-35 mins, until cooked, then drain
- Dice the potatoes into 2cm chunks and place onto the lined baking tray. Toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 8 mins
Oven time
- Meanwhile, drain and rinse the chickpeas, then thoroughly dry
- After 8 mins, move the potato to one side of the tray, then add the chickpeas to the other side and toss with 1 tbsp oil, salt and pepper. Roast for a further 20-22 mins, until golden and crispy
- In the final 5 mins, toss the potatoes in the curry powder and add the cashews to the tray. Continue roasting, until the cashews are golden brown
Make the green dressing
- Finely chop the coriander
- To the large bowl, add the coriander, ginger & garlic paste, vinegar, 1 tbsp olive oil and a pinch of salt and pepepr. Mix, then set aside
Build the salad
- Halve the tomatoes.
- When ready, set the cashews aside to cool. Then add the tomatoes, cooked rice, potatoes and chickpeas to the dressing bowl. Toss to combine
Plate up
- Add the salad leaves to the bowl and toss gently
- Serve the salad into bowls, topped with the pomegranate seeds and cashews
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