2 kohlrabi, peeled and cubed 

1 pear, peeled and cubed 

200g baby cucumbers, sliced diagonally 

200g sugar snap peas, sliced 

¼ red onion, peeled & sliced 

1 tbsp olive oil 

Sea salt (or herbamare) and  ground black pepper

For the roasted chickpeas

1 x 400g can chickpeas, drained, rinsed

1 tbsp olive oil 

1 tsp ground cumin

For the yoghurt dressing:

150g plain yogurt (plant based if required)

2 tbsp lemon juice 

1 tbsp white wine vinegar 

1 ½ - 2 tbsp honey or agave syrup 

(if vegan)

1 ½ tbsp chopped fresh dill

5 fresh mint leaves, sliced