Soak the black eyed peas in plenty of water for 4 hours.

Drain and add to a pot with 1 litre water and 2 bay leaves.

Allow this to simmer for 20-25 minutes until cooked but not mushy. [Alternatively, place directly in a pressure cooker, covered with water with bay leaves and pressure cook for 2 whistles. Switch off and open cooker when cooled.] Drain the beans, keep aside.

Dice the zucchini uniformly. Chop the onion to a similar size and keep aside.

Finely slice the garlic.

Heat the oil in a pan. Add garlic, onion and diced zucchini.

Saute for 5 minutes until veggies are somewhat softened. Add cooked black eyed peas, curry powder, salt and toss well. Keep aside.

In a platter, arrange the spinach leaves in a layer. Pile the curried black eyed peas over this.

Deseed and dice the tomato. Sprinkle the tomato over the pile of salad.

Slice the dried apricots and sprinkle over the salad. Cut the green chili into juliennes and spread over salad.

Squeeze a lemon over the top.