INGREDIENTS:
2 teaspoons olive oil
1 small Red onion, finely sliced
1 teaspoon curry powder
750g can Edgell Tiny Taters, drained
400g can Edgell Chick Peas, drained
½ cup low fat natural yoghurt
½ cup fresh coriander leaves
METHOD: 1. Heat oil in a frying pan, add onion and cook for 1-2 minutes
or until tender. Add curry powder, Edgell Tiny Taters and Edgell
Chick Peas and stir until heated through.
2. Serve salad topped with yoghurt and sprinkled with coriander
leaves.
