Salads on the whole really get a bad press I think. Well they do in this country anyway. But they don’t have to be a limp, unnecessary garnish on the side of your plate, they can be the main focus of your meal!
We often eat a salad as a main meal, or as a crunchy raw coleslaw on the side. The key to all salads is a proper kick-ass dressing that brings whatever you are eating to life. In this salad, a warm curry dressing does just that.
The flavours in this salad really explode in your mouth and it is great for a main meal, with enough for a leftover lunch or as a side with other curry dishes.
- 1 bag of baby potatoes chopped
- 1 cup of fresh or frozen peas
- 1 tin of drained & rinsed chickpeas
- 1 red onion chopped finely
- 1 1/2 cups of chopped coriander
- 1/2 cup chopped mint
- 2/3 cup of unsalted cashew nuts, roasted and chopped
Dressing
- 3 tbsp olive oil
- 6 curry leaves chopped
- 4 tsp of mild curry powder
- 1/2 cup fresh lime juice
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
Salad topping
- 2 cups of broken up poppadum
- 1/2 toasted coconut flakes
- 1 tsp of garam masala
Construction: Cook the chopped potatoes in salt water and if using frozen peas, chuck them in the potato pot for a few minutes at the end to cook them before draining. Allow to cool slightly, then add in the rest of the potato salad ingredients and stir. To make the dressing. Heat the oil in a pan and add in the curry leaves until they start to crisp, add in the curry powder and stir until they all become nicely toasted. Let them cool down before stirring in the lime juice, salt and cayenne pepper. Pour over the salad before sprinkling with the toasted coconut flakes, garam masala and crushed up chunks of popaodum. The topping isn’t essential, but adds another nice texture.
swizzlerskitchen.com 
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