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Indian chopped salad
snacks and sides | serves 6-8 as a side
I really love the way Indian food brings out the wonderful perfumes and aromas in the spices. I’ve embraced that here, bringing a different texture and flavour to a good old chopped salad. This is great to eat, and fun to make, too.
1. In a small frying pan, temper the fenugreek seeds, mustard seeds and curry leaves in a big glug of oil. Once the mustard seeds start to pop, add the mango chutney then remove from the heat and leave to cool. Puff up the poppadoms by microwaving for a minute or two.
2. Coarsely grate the carrots on a large board, then chop and add the cucumber, spring onions, radishes, lettuce, tomatoes, chilli and herb leaves, mixing and chopping as you go. Pour over the toasted spices, add a squeeze of lemon juice, a pinch of sea salt and mix together with your knife, chopping until delicious. If too dry, add extra oil and lemon juice.
3. Serve sprinkled with crunched-up poppadoms, and extra dollops of mango chutney, if you fancy.
Recipe Jamie Oliver
Photo Matt Russell
from Issue 32
ingredients• 1 tsp fenugreek seeds
• 1 tsp mustard seeds
• A small handful of fresh or dry curry leaves, crumbled
• Rapeseed oil
• 1 heaped tsp mango chutney
• 4 uncooked poppadoms, optional
• 2 carrots, peeled
• ½ a cucumber
• 4 spring onions, trimmed
• 1 bunch of radishes
• 2 little gem lettuce
• 2 big handfuls of ripe cherry tomatoes
• 1 fresh red chilli, deseeded
• 1 bunch of fresh coriander, leaves picked
• 1 bunch of fresh mint, leaves picked
• 1 lemon