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Indian chopped salad
Indian chopped salad
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Total Time:
15 minutes
Elevate chopped salad with Indian-inspired spices for a fragrant and flavorful twist. Delicious and exciting to prepare.
Ingredients:
  • 1 small handful of fresh or dry curry leaves
  • 1 teaspoon fenugreek seeds
  • 1 tesapoon mustard seeds
  • rapeseed oil
  • 1 heaped teaspoon mango chutney
  • 4 uncooked poppadoms optional
  • 2 carrots
  • ½ a cucumber
  • 4 spring onions
  • 1 bunch of radishes
  • 2 little gem lettuce
  • 2 big handfuls of ripe cherry tomatoes
  • 1 fresh red chilli
  • 1 bunch of fresh coriander
  • 1 bunch of fresh mint
  • 1 lemon
Instructions:
  • Start by crushing the curry leaves into a small frying pan over medium heat. Drizzle in a generous amount of oil and add the fenugreek and mustard seeds. Cook until the mustard seeds begin to pop, then mix in the mango chutney. Take the pan off the heat and let it cool. Microwave the poppadoms for 1-2 minutes to make them crispy. Grate the carrots and chop the cucumber, spring onions, radishes, lettuce, tomatoes, and deseeded chili on a large cutting board, mixing as you chop. Finish by tearing up the herb leaves and giving everything a final chop. Sprinkle the toasted spices over the veggies, squeeze lemon juice, sprinkle a pinch of sea salt, then chop everything together. If it seems dry, add more oil and lemon juice. Serve topped with crushed poppadoms and extra mango chutney, if desired.

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