EASY (20 - 30 minutes)
BYO Ingredients & Utensils
2 tsp white vinegar
1 tsp sugar
1 tbs vegetable oil
medium frypan
Instructions
1. Prep ingredients
Finely chop the cucumber. Cut the unpeeled potato into 1cm chunks. Trim the lettuce, then separate the leaves. Crush or finely chop 2 garlic cloves. Drain and rinse the chickpeas.
2. Pickle cucumber
Combine 2 tsp white vinegar and 1 tsp sugar in a large bowl. Add the cucumber, season with salt and toss to combine. Set aside to pickle, tossing occasionally, until needed.
3. Toast pepitas
Meanwhile, cook the pepitas in a cold medium frypan over medium heat, tossing, for 3-4 mins until toasted. Remove from the pan.
4. Cook potato
Heat 1 tbs vegetable oil in the same pan over medium heat. Cook the potato, stirring occasionally, for 10 mins or until tender. Add the curry powder (see Did you know?), garlic and chickpeas and cook, stirring, for 1 min or until combined and fragrant. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Serve up
Drain the pickled cucumber, reserving the pickling liquid. Divide the lettuce among plates. Spoon over the potato mixture and cucumber. Drizzle over the reserved pickling liquid and ranch dressing, scatter with the pepitas and enjoy!
6. Did you know?
A type of curry powder, vadouvan (pronounced vah-doo-vahn) originated in the French colonised area of Pondicherry in southeast India. It's milder and slightly sweeter than most Indian curry powders.