SALADS - Indian Made Easy - Amandip Uppal

Indian Made Easy - Amandip Uppal (2016)

Chapter 5. SALADS

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Shredded Raw Veg Salad With Spice Dressing And Nuts

THIS SALAD COMPRISES DELICATE SLIVERS OF FRESH VEGETABLES, BOLDLY TEMPERED WITH MUSTARD SEEDS, GINGER, CHILLI AND LEMON.

SERVES 2 AS A MAIN OR 4 AS A SIDE | PREPARATION TIME: 20 MINUTES
COOKING TIME: 5 MINUTES

FRESH

1 bunch of radishes, thinly sliced

2 carrots, thinly sliced

2 zucchini (courgettes), cut into thin slices or ribbons

¼ daikon, cut into thin slices or ribbons

3 spring onions, finely shredded

4-5 fresh curry leaves

juice of ¼ lemon

5mm piece ginger, peeled and finely grated

SPICES

¼ teaspoon white or black mustard seeds

large pinch of red chilli flakes

PANTRY/LARDER

1 tablespoon olive oil

salt, to taste

OPTIONAL GARNISH

1 tablespoon Mixed Nuts and Seeds, lightly crushed

5 coriander sprigs, cut in half

1. Place all the vegetables in a large bowl.

2. Heat the oil in a small frying pan over a low heat. Add the mustard seeds and curry leaves and fry for 20 seconds. Turn off the heat.

3. Then squeeze in the lemon juice and add the red chilli flakes, ginger and salt. Pour over the vegetables and gently toss together.

4. Garnish with the crushed mixed nuts and seeds, and finish off with a scattering of coriander sprigs.

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Kale, Chickpea, Mint and Preserved Lemon Salad

A REFRESHING AND HEALTHY SALAD MADE SUBSTANTIAL BY THE ADDITION OF CHICKPEAS. IT IS ALSO SUITABLE AS A SIDE DISH, OR ENJOY ON ITS OWN WITH BARBECUED SLICES OF PANEER OR HALOUMI.

SERVES 2 AS A MAIN OR 4 AS A SIDE | PREPARATION TIME: 20-25 MINUTES

FRESH

1 garlic clove, finely crushed

½ teaspoon finely shredded mint leaves

2 teaspoons lemon juice

150g kale, finely shredded

1 tablespoon preserved lemon rind, thinly sliced

SPICES

¼ teaspoon cumin seeds and ¼ teaspoon fennel seeds, lightly toasted and crushed

¼ teaspoon red chilli flakes (optional)

PANTRY/LARDER

1 tablespoon oil

salt, to taste

180g cooked chickpeas, lightly crushed with the back of a fork

1. Whisk together the oil, crushed spices, garlic, mint, red chilli flakes, if using, lemon juice and salt to taste.

2. Place the chickpeas and kale together in a large bowl.

3. Pour over the dressing and scatter with the preserved lemon.

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Tomato and Pickled Ginger Side Salad

THIS IS A JUICY AND EFFORTLESS TOMATO SALAD, WHICH WORKS REALLY WELL WITH JAPANESE PICKLED GINGER AND THE STICKY, SWEET, SOUR CHAAT MASALA AND BALSAMIC DRESSING.

SERVES 4 AS A SIDE | PREPARATION TIME: 20 MINUTES

FRESH

8 tomatoes, halved, sliced or cut into quarters

3 teaspoons Japanese pickled ginger, finely shredded

SPICES

1 teaspoon chaat masala

¼ teaspoon red chilli flakes

PANTRY/LARDER

1½ tablespoons oil

3 teaspoons balsamic vinegar

salt, to taste

OPTIONAL GARNISH

2 teaspoons finely torn coriander leaves

¼ teaspoon nigella seeds

1. Place the tomatoes and pickled ginger in a large bowl.

2. Whisk together the oil, vinegar, chaat masala, red chilli flakes and salt to taste.

3. Pour the dressing over the tomatoes, then using your hands, toss and coat very gently.

4. Garnish with coriander and nigella seeds.

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Avocado, Sweetcorn, Chilli and Coriander Salad

SERVE WITH THINLY SLICED GRIDDLED BREAD AND ENJOY AS A MAIN MEAL OR SERVE ALONGSIDE GRILLED FISH, COOKED MEATS AND PASTRIES.

SERVES 2 AS A MAIN OR 4 AS A SIDE | PREPARATION TIME: 20 MINUTES
COOKING TIME: 30 MINUTES

FRESH

2-3 whole corn-on-the-cobs

½ lime, cut into wedges

3 firm, ripe avocados, thinly sliced or cubed

½ red onion, thinly sliced

1 tablespoon roughly chopped coriander

½ large red chilli, seeded (optional) and finely chopped

1 garlic clove, very finely chopped

SPICES

¼ teaspoon cumin seeds, toasted and lightly crushed

PANTRY/LARDER

1 tablespoon melted butter

salt and black pepper, to taste

1 tablespoon oil

2 teaspoons balsamic vinegar

1. Steam the corn-on-the-cobs for about 15-17 minutes.

2. Preheat the grill to a hot setting. Brush the cobs with the melted butter and place under the hot grill. Cook, turning frequently until lightly toasted.

3. Rub the corn-on-the-cobs all over with lime wedges, then remove the kernels by sliding down the sides with a sharp knife.

4. Place the avocados, sweetcorn, reserving a little for the garnish, onion, chopped coriander and chilli into a large bowl and season with salt and pepper to taste.

5. Whisk together the oil, vinegar, garlic and crushed cumin, reserving a pinch for the garnish, and pour over the sweetcorn salad. Mix well until everything is coated with the dressing.

6. Garnish with the reserved toasted sweetcorn and toasted cumin.

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Bean and Lentil Salad with Garlic and Ginger

A HEALTHY AND NOURISHING MIXTURE OF MUNG BEANS, GREEN LENTILS, BROWN LENTILS AND CHICKPEAS, FRIED TOGETHER WITH SLIVERS OF GARLIC UNTIL CRISPY AND NUTTY, FINISHED OFF WITH CARROT, GINGER AND SLICED RED ONION. THIS CAN BE SERVED WARM.

SERVES 2 AS A MAIN OR 4 AS A SIDE | PREPARATION TIME: 15 MINUTES
COOKING TIME: 15 MINUTES

FRESH

3 garlic cloves, very thinly sliced

400g mixed sprouted beans and lentils

2 large carrots, sliced into thin ribbons

4-5 chicory leaves (optional)

¼ red onion, thinly sliced

5-6 coriander sprigs, cut in half

5mm piece ginger, peeled and finely shredded

SPICES

¼ teaspoon ground coriander

¼ teaspoon ground cumin

½ teaspoon red chilli flakes

PANTRY/LARDER

2 tablespoons oil, plus extra for drizzling (optional)

salt, to taste

1. Heat the oil in a large frying pan over a low heat. Add the garlic and fry for 20 seconds.

2. Stir in the sprouted beans, together with the ground spices, chilli flakes and salt. Keep tossing and frying for 6-7 minutes, or until crispy and nutty to taste. Turn off the heat and leave to cool.

3. Place the carrots, chicory leaves, if using, onion, coriander and ginger in a bowl, then add the toasted sprouted beans and mix together well. Drizzle with oil, if needed. Serve.