Coronation chickpea salad

Lightly crush the cumin seeds. Heat a small pan, then add the cumin and turmeric and toast for 30 seconds. Tip into a large bowl and add the chilli, mayonnaise, yogurt and chutney

Peel, halve, stone and cut the mango into small dice. Rinse the chickpeas and drain thoroughly, then add both to the dressing and stir together to combine.

Separate the lettuce leaves to give 12 outer ones. Finely shred the lettuce hearts and add to the salad. Mix well. Pile the salad into the reserved leaves, then serve scattered with the coriander.