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Spiced Chickpea and Pineapple Salad
  • 2 tbsp vegetable oil
  • 1 tsp black mustard seeds
  • 1 tsp chilli flakes
  • 2 stems of curry leaves, leaves removed and finely sliced
  • 1 large whole pineapple, skin removed and cut into small bite sized cubes
  • 2x400g tins/jars of chickpeas, strained
  • ½ tsp salt (or to taste)
  • 2 limes, zest and juice
  • 2 tbsp freshly grated coconut
  • generous pinch of chaat masala
  • handful of fresh coriander to scatter on top
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