2. Cook the papadums according to preferred method on the packet (see notes).
3. Grate carrots, deseed and slice cucumber, trim and dice radishes. Roughly chop coriander and mint.
4. Zest and juice lime. Combine with yoghurt, 2 tbsp olive oil, 1 tbsp soy sauce and 1/2 tsp chilli flakes.
5. Layer roast vegetables with fresh salad. Drizzle over dressing and crush over papadums to serve (or use them as cups).
Cooking the papadums in the microwave according to packet instructions will be the quickest method and uses less oil.
green beans 1/2 punnet
diced pumpkin 500g
ground coriander 1 tsp
curry powder 2 tsp
cumin papadums 1 packet
Lebanese cucumber 1
radishes 1 bunch
coriander 1/3 bunch
mint 1 packet
natural yoghurt 1 tub
soy sauce 1 tbsp
chilli flakes 1/2 tsp
From your pantry: Oil, salt & pepper