Shelina Permalloo serves up a warm falafel salad with yoghurt dressing on Lorraine.

The ingredients are: 1 tin chick peas rinsed and drained, 2 cloves of garlic, 2tbsp harissa paste, Handful of chopped coriander, 1-2tbsp plain flour, Salt to season, Oil for frying and 200g Mixed salad leaves.

For the dressing: 4tbsp yoghurt 0 fat, 1tbsp extra virgin olive oil, Juice of 1 lemon, 1tbsp dried mint, Salt and pepper, Garnish, Chopped parsley and Pomegranate seeds.

To prepare the dish, wash chick peas and put into a food processor, add two cloves of garlic and the harisa paste followed by flour and a little bit of salt for seasoning.

Pulse the ingredients into a fine paste then put the mix in a pan of hot oil.

Carefully take them out of the oil and drain once golden brown.

For the dressing, take some yogurt with some dried mint – some salt and finally some lemon juice.

Take some green leaves, falafel and the pomegranate, the falafel, yogurt and a few sprigs of parsley to serve.