Spiced chickpea, mango and coconut salad
- Heat a frying pan, add vegetable oil, such as sunflower or rice bran oil and mustard seeds and cook over a medium heat for one minute or until seeds start to pop.
- Add the finely chopped with seeds removed chilli and rinsed and drained chickpeas and stir-fry for two to three minutes, then remove from the heat.
- Stir in the coconut threads, mango, peeled and cut in fine strips , lemon zest and lemon juice of a lemon and season with salt and chilli powder.
- Add the chopped coriander and toss well. Serve warm or cold.