Lentil & Chickpea Salad

Lentil & Chickpea Salad 

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Serves 4

10 tbsp balsamic vinegar (yes 10!)

200g broad beans

150g frozen peas

1 x 410g can brown lentils, drained & rinsed

1 x 410g chickpeas, drained & rinsed

1 medium carrot, diced

500g cherry tomatoes, halved

1 small red onion, finely chopped

1 small mango, peeled, stoned and diced

1 tbsp soy sauce

150g green seedless grapes, halved

150g black seedless grapes, halved

2 tbsp fat free french dressing

juice of lemon

1 tbsp chopped fresh coriander

Put the balsamic vinegar in a small pan and cook over medium heat until reduced by half and syrupy.  set aside.  (do not lean over the pan....it is an eye-watering experience)

Simmer the broad beans and peas for 5 mins.  Cool then skin the broad beans.  Place in a large bowl with all the other ingredients, expect for the french dressing, lemon juice and coriander.

Mix the french dressing and lemon juice and season well,  drizzle over the salad, garnish with coriander and then drizzle the cooled balsamic vinegar over.

Serve.