Shelina Permalloo served up a tasty warm falafel salad with pomegranate and yoghurt dressing on John and Lisa’s Weekend Kitchen.

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 and Salt and pepper.

To garnish: Chopped parsley and Pomegranate seeds.

See recipes by Shelina in her book titled: The Island Kitchen: Recipes from Mauritius and the Indian Ocean available from Amazon now.