Spring tabbouleh

• olive oil↗6 tbsp 6 tbsp
• garam masala↗1 tbsp 1 tbsp
• chickpeas↗2 x 400g cans 2 x 400g cans

  drained and rinsed

• ready-to-eat mixed grain pouch250g 250g
• frozen peas↗250g 250g
• lemons↗2 2

  zested and juiced

• parsley↗large pack large pack

  leaves roughly chopped

• mint↗large pack large pack

  leaves roughly chopped

• radishes↗250g 250g

  roughly chopped

• cucumber↗1 1

  chopped

• pomegranate seeds↗

  to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/ gas 6. Mix 4 tbsp oil with the garam masala and some seasoning. Toss with the chickpeas in a large roasting tin, then cook for 15 mins until starting to crisp. Tip in the mixed grains, peas and lemon zest. Mix well, then return to the oven for about 10 mins until warmed through.

2. 2

   Transfer to a large bowl or platter, then toss through the herbs, radishes, cucumber, remaining oil and lemon juice. Season to taste and scatter over the pomegranate seeds. Any leftovers will be good for lunch the next day.