This week's lunch is all about the coriander dip which is a Deliciously Ella recipe, it is SO yummy!
Couple of handfuls of salad leaves of choice
400g chickpeas, rinsed & drained
12 cherry tomatoes, halved
1/2 mango (or use frozen mango which is what I did!)
1 lime - juice
1 small garlic clove, chopped
Handful of coriander
c.15 cashew nuts
1 tsp smoked paprika
1/2 tsp chilli flakes
To make the dressing add the cashews, coriander, lime juice, garlic, and chilli flakes to a blender, season & mix well. Add some water to loosen if needed.
Add some olive oil to a frying pan and gently cook the chickpeas with the paprika.
Once ready, assemble the salad with the leaves, tomatoes, mango, chickpeas and dressing.
(makes 3 portions)
Enjoy! Michelle x