Bombay Potato Salad

Method:

• Begin by preheating the oven to 200 degrees (gas mark 6)
• Line 2 large trays with baking paper and set to one side
• Chop the baby potatoes and cauliflower in to bite size pieces. The fine beans just need any stems removing
• Peel and chop the onion in to bite size pieces
• Add the baby potatoes, cauliflower, fine beans and onion to a large bowl along with a little rapeseed oil, a pinch of sea salt and a pinch of black pepper. Toss together
• Place the baby potatoes, cauliflower, fine beans and onion on 1 of the lined baking trays
• Lay the chickpeas on top of a piece of kitchen paper. Lightly press with another piece of kitchen paper to remove the excess water
• Add the chickpeas to a large bowl along with a little rapeseed oil, a pinch of sea salt and a pinch of black pepper. Toss together
• Place the chickpeas on the other lined baking tray. Add both trays to the pre-heated oven and bake for 25-30 minutes
• Remove the trays from the oven and set to one side
• While the vegetables and chickpeas cool, prepare the dressing. Add the egg free mayonnaise, mango chutney, curry powder, lime zest and lime juice to a bowl then stir to combine
• Finely chop the coriander
• Add the baby potatoes, fine beans, cauliflower, onion and dressing to a bowl
• Stir to combine then serve
• Top with the chickpeas, coriander and pomegranate seeds for a final flourish

This recipe serves 4.