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Ingreadient :
- 0g light mayonnaise
- 50g Essential Greek Style Natural yogurt
- 1½ tsp medium curry powder
- ½ tbsp mango chutney
- ½ x 25g pack coriander, leaves picked
- 400g can Essential Chickpeas, drained and rinsed
- 40g dried apricots, cut into small chunks
- 1 little gem lettuce, roughly chopped
- 10g toasted flaked almonds
- 2 poppadoms, to serve
Direction :
- In a large bowl, mix together the mayonnaise, yogurt, curry powder and mango chutney. Finely chop most of the coriander and stir into the sauce with the chickpeas and apricots; season.
- Divide the lettuce between 2 shallow bowls and pile the coronation chickpeas on top. Scatter over the flaked almonds and remaining coriander. Serve with poppadoms for scooping.
