Tumeric Potato, Chickpea & Cashew Salad
ingredients
- 1 tbsp Chaat Masala (or Garam Masala if your local supermarket doesn’t stock Chaat Masala)
- 300g new potatoes, quartered
- 2 tsp ground turmeric
- 1 red onion, finely diced
- 1 red chilli, de-seeded and sliced
- 80g cashew nuts, toasted and chopped
- 2 cans of chickpeas, drained and rinsed
- 200g tomatoes, chopped into ½ cm dice
- 2 tsp rapeseed oil
- ½ small pack of fresh coriander, chopped
- 1 lemon, juice
nutrition facts
Per average serving:
energy
1248 kJ / 307 kcal
15 %
fat
15 g
21 %
saturates
3 g
15 %
Sugars
6.5 g
7 %
salt
0.4 g
7 %
of an adult’s Reference intake (8400kj / 2000kcal).
method
- Place the potatoes and turmeric in a pan, cover with cold water and gently bring to the boil. Simmer until just tender (8-10 minutes depending on size) remove and set aside to steam dry.
- Combine all the ingredients in a mixing bowl and dress with juice of the lemon and rapeseed oil.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.