3 pan yogurt salad Recipes

clarified butter or olive oil or coconut oil, cooked chickpeas , patted completely dry, leeks, chopped, garlic clove, finely minced, zest of 1 lemon, plain yogurt , preferably greek, indian-style curry powder or to taste, scant 1/4 tsp fine grain sea salt, warm water, loosely packed cilantro leaves, chopped, red onion or spring onions, chopped

firm silken tofu, coarsely chopped, cooked brown rice or 1 1/2 cups leftover cooked rice, zucchini, coarsely grated and squeezed to remove excess moisture (360g or about 111/2 oz), brown onions (150g) or 1 medium 1 yellow onion, finely chopped (just under 5oz), packaged breadcrumbs (100g or approximately 31/2 oz), rosemary (optional), sage (optional), walnuts, finely chopped, eggs, flat leaf parsley, finely chopped, garlic cloves, crushed or 1 -2 garlic clove, finely chopped, olive oil, for pan-frying , probably less if you use a non-stick pan, lemons, cut into wedges, salad greens or baby spinach leaves, to serve, greek yogurt, to serve