Shelina Permalloo makes a warm falafel salad with yoghurt dressing that is a Middle Eastern street food on Lorraine.

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

Pulse this to a fine paste and mix in oil.

Carefully take them out of the oil and drain.