Creamy Coronation Chickpea Salad

Boil a kettle

Chop your waxy potatoes in half

Add the halved potatoes to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat

Once boiling, cook for 12-15 min or until fork-tender, then drain, return to the pot and set aside for later

While the potatoes are cooking, slice your cucumber finely

Wash your lettuce and pat dry with kitchen paper, then remove your outer lettuce leaves and tear into large bite-sized pieces

Finely shred the inner core

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Pick your coriander leaves from their stalks and set aside for garnish

Chop the coriander stalks finely

Add your cultured coconut to a large bowl with your red chilli relish, chopped coriander stalks, sultanas and the juice of half your lime[s]

Season with a pinch of salt and pepper and stir it all together – this is your coronation mix

Combine the juice of the remaining lime with 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and pepper in a small bowl – this is your lime dressing

Drain and rinse your chickpeas

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the drained chickpeas with your curry powder and cook for 2-3 min or until warmed through and fragrant

Once fragrant, add the curried chickpeas to the coronation mix and stir it all together – these are your creamy coronation chickpeas

Add the drained potatoes to a large bowl with the lettuce leaves, shredded lettuce and sliced cucumber

Add the lime dressing and give everything a good mix up – this is your crunchy salad