VEG SALAD RECIPES INDIAN RECIPES
INDIAN CHOPPED SALAD | VEGETABLE RECIPES | JAMIE OLIV…
I love the way Indian food brings out the wonderful perfumes and aromas in the spices. I’ve embraced that, bringing a different texture and flavour to a chopped salad. Great to eat, and fun to make.
Total Time 15 minutes
Yield 6 to 8
Number Of Ingredients 16
Steps:
- Crumble the curry leaves into a small frying pan on a medium heat. Add a big lug of oil, and the fenugreek and mustard seeds.
- Fry until the mustard seeds start to pop, then stir in the mango chutney. Remove from the heat and leave to cool.
- Puff up the poppadoms by microwaving for a minute or two.
- Peel and grate the carrots on a large board, then chop and add the cucumber, spring onions, radishes, lettuce, tomatoes and chilli (deseed it first), mixing and chopping as you go. Pick over the herb leaves and give it a good final chop.
- Pour over the toasted spices, add a squeeze of lemon juice, a pinch of sea salt and mix and chop it all up with your knife. If it’s too dry, add extra oil and lemon juice.
- Serve sprinkled with crunched-up poppadoms, and extra dollops of mango chutney, if you fancy.
Nutrition Facts : Calories 125 calories, FatContent 7.5 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 2.1 g protein, CarbohydrateContent 10.1 g carbohydrate, SugarContent 9.3 g sugar, SodiumContent 0.2 g salt, FiberContent 0 g fibre
VEGETARIAN SALAD RECIPES | BBC GOOD FOOD
Try a vibrant and substantial salad for a side dish or mains. Use seasonal veg in allotment salads, summer sharing platters and comforting winter bowls.
Provided by Good Food team
Number Of Ingredients 1
More about "veg salad recipes indian recipes"
INDIAN CHOPPED SALAD | VEGETABLE RECIPES | JAMIE OLIV…
I love the way Indian food brings out the wonderful perfumes and aromas in the spices. I’ve embraced that, bringing a different texture and flavour to a chopped salad. Great to eat, and fun to make.
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 125 calories per serving
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 125 calories per serving
- Crumble the curry leaves into a small frying pan on a medium heat. Add a big lug of oil, and the fenugreek and mustard seeds.
- Fry until the mustard seeds start to pop, then stir in the mango chutney. Remove from the heat and leave to cool.
- Puff up the poppadoms by microwaving for a minute or two.
- Peel and grate the carrots on a large board, then chop and add the cucumber, spring onions, radishes, lettuce, tomatoes and chilli (deseed it first), mixing and chopping as you go. Pick over the herb leaves and give it a good final chop.
- Pour over the toasted spices, add a squeeze of lemon juice, a pinch of sea salt and mix and chop it all up with your knife. If it’s too dry, add extra oil and lemon juice.
- Serve sprinkled with crunched-up poppadoms, and extra dollops of mango chutney, if you fancy.
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