Calorie-Conscious Aloo Chaat-Style Salad

Nutrition per serve

Ingredients

• 1pcs Lebanese cucumber
• 1pcs potato
• 1pcs cos lettuce
• 2clov garlic
• 380g chickpeas
• 30g pepitas
• 10g vadouvan curry powder
• 50g yoghurt ranch dressing
• 10ml white vinegar
• 5ml sugar
• 15ml vegetable oil

Method

1. Step 1 — Prep ingredients
   Finely chop the cucumber. Cut the unpeeled potato into 1cm chunks. Trim the lettuce, then separate the leaves. Crush or finely chop 2 garlic cloves. Drain and rinse the chickpeas.
2. Step 2 — Pickle cucumber
   Combine 2 tsp white vinegar and 1 tsp sugar in a large bowl. Add the cucumber, season with salt and toss to combine. Set aside to pickle, tossing occasionally, until needed.
3. Step 3 — Toast pepitas
   Meanwhile, cook the pepitas in a cold medium frypan over medium heat, tossing, for 3-4 mins until toasted. Remove from the pan.
4. Step 4 — Cook potato
   Heat 1 tbs vegetable oil in the same pan over medium heat. Cook the potato, stirring occasionally, for 10 mins or until tender. Add the curry powder (see Did you know?), garlic and chickpeas and cook, stirring, for 1 min or until combined and fragrant. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Drain the pickled cucumber, reserving the pickling liquid. Divide the lettuce among plates. Spoon over the potato mixture and cucumber. Drizzle over the reserved pickling liquid and ranch dressing, scatter with the pepitas and enjoy!
6. Step 6 — Did you know?
   A type of curry powder, vadouvan (pronounced vah-doo-vahn) originated in the French colonised area of Pondicherry in southeast India. It's milder and slightly sweeter than most Indian curry powders.

Allergens

Sulfit, Milch