I won’t be sharing all of my recipes I do for my column and other work on here all of the time but I felt I had to with this one. It has proven to be very popular, more than I thought. I had one young lady ask me in my local supermarket about it so I felt I should share it on here also.
Before though I wasn’t sure wether people would like this? I know that sounds strange but just in the fact of it being quite a fusion style dish of Mexico meets India. However Im so pleased to say I have no worries of that now.
So, you may wonder why there are tortilla chips on this dish being an Indian inspired one but the main reason for it is to show how easy you can use up different types of flatbreads you may have that need using up, such as Chapatti’s from the night before or pitta breads. I know for sure whenever I open a pack of tortillas or make homemade chapatti’s, Ive always got some left, hence why I used the tortilla wraps in this one. The young lady that asked me about this recipe, loved this part of the recipe. You may recall I mentioned about doing this on Rupal Rajani’s show talking about Leftovers on BBC Radio Leicester last year.
This recipe is a lovely spiced mix and match dish, the idea is to get a bit of each and the flavours will burst in your mouth together. Serve this with your favourite chutneys and pickles. It is great for a Lunch, a picnic or even watching a film and if you have any left over you can use it again the day after in a wrap, with rice or as a cold salad.
Warm Indian spiced Cauliflower and chickpea salad with homemade Spicy Tortilla chips:
( Serves 2 people as a sharing dish)
- 1/2 small cauliflower ( slice down the florets ) plus use the green part too, adds great flavour
- 1/2 400g tin of chickpeas drained and rinsed
- small red onion sliced
- Handful of fresh spinach or frozen
- 1-2 tbsp of Rapeseed oil or any oil of your choice
- thumbnail size of grated fresh Ginger
- 2 cloves of garlic
- 1 thin green indian chilli chopped finely
- 1 tsp cumin ( All ground spices from Spice Kitchen)
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp chilli powder
- 1 tsp garam masala
Cold mixed salad:
- Good handful of fresh Spinach leaves or any leaf of your choice
- Chopped fresh tomatoes
- Cucumber sliced
- Red onion sliced
- Carrot thinly sliced
- Radish sliced lengthways
- Fresh coriander
- Fresh mint
- Cracked Black pepper to season and a squeeze of lemon
- Tortilla wraps cut into triangles
- 3 tbsp of rapeseed oil
- 1 tsp Garam masala ( Spice Kitchen )
- 1 tsp Chilli powder ( Spice Kitchen )
- sprinkle of sea salt to season
- Blanch off your chickpeas and your cauliflower in slated boiling water for about 3-4 minutes.
- fry your red onion, garlic, ginger and spices for a couple of minutes on a medium heat.
- Drain your Cauliflower and chickpeas and add to the frying pan. Cook fro another 2 minutes, stirring so all is coated in the lovely spices
- Add your Spinach to the mix and cook for another minute or two.
- Place all triangles on a baking tray and drizzle with oil
- Pop in the oven for approximately 7 minutes or until starting to turn golden brown.
* Assemble all salad together, serve in separate bowls, add your chutneys and pickles and you’re done.
I have been meaning to post this Recipe for a good couple of weeks now. I had so much interest for the recipe it’s unbelievable, I was so pleased. I suppose like myself others love vibrancy on their plate and know that what tastes fantastic is also great for one’s body too.
By now, you will know that I love colourful dishes, many different colours on one plate however with this one, sticking to all green really worked. I based it around a salad I used to do years ago, but really raided my fridge and added as much other herbs that I needed to use up. Not only was it a great healthy dish that day but as always I was using things up, so Bonus!
If you love really Fresh, seasonal vegetables and want a bit of a boost, this is for you. The taste that the sexy, slinky Asparagus gives along-side the Peas, mint and fennel is just divine. I don’t like to overpower Asparagus too much, I love to taste them as they are…At their best and they don’t have a very long season, so in that time, appreciate them!
What is also great about this dish is that you can have it as it is or as a great accompaniment to chicken or Fish. I can just see myself among Family and friends tucking into a huge bowl of this whilst passing it around, the Sun shining down on us and of course in hand with a lovely crisp White wine… or even a Light Beer.
Super Spring Green Asparagus Salad:
( Can’t be too specific, after all it is a Salad so you put in as much as you want)
– A handful of Asparagus Spears, wood end taken off
– A handful of Washed baby Leaf Spinach
– A Large handful of Washed Watercress, take off some of the thicker stalks
– A good Handful about 50g of Petit Pois, defrosted and drained
– Fennel Sliced very finely. Remember to peel the outer string like you do with Celery
– Also Fennel fronds to sprinkle
– Snipped Salad Cress
– Fresh Flat leaf Parsley
– Fresh Mint Leaves
– Chopped Dill ( not too much as very strong)
I personally feel that this Salad doesn’t need anything to go on it as it shines on its own, however I did try a few dressings to check and one in particular jumped out.
– Plain Greek style Yoghurt ( You could use Low fat if you wanted but contains more sugar in some cases)
– Cucumber peeled and diced finely
– Finely Chopped Fresh Mint
– A spritz from a Fresh Orange and a little Zest
* In a pan of boiling water cook the Asparagus Spears for 2 minutes, then plunge into iced water to keep them Vividly Green.
* Chop into 1-2 inch pieces.
* Assemble your Salad as you wish.
* Place your Yoghurt dressing ingredients into a small glass Jar and shake or mix in a bowl.
Carrying on from My last Post, this is the next Recipe that I want to share with you in my “East Meets West” Recipe development project for Lee Kum Kee.
At the time when this was done, Jersey Royal Potatoes were in season along with the watercress and peas. The summer was on its way, the sun was shining and this salad just blew my partner and myself away!
It’s not an overly complicated salad at all with hardly any ingredients to it, but that dressing with the Salmon, potatoes and Watercress really made it “Sing”! I feel that this is a great Salad to serve if you have people coming round, especially in Spring/Summer time. Not much cooking, but will certainly give your guests something to talk about! You could also reduce the portion down and serve as a starter.
Who would have thought that these certain ingredients would be put together and to create an amazing Sexy Salad like this?
I was so pleased with this recipe and will always use this in future. It’s making me want to eat it now!
Hot Smoked Salmon, Jersey Royal and Watercress Salad with an Orange and Teriyaki Dressing:
– Approximately 7 Jersey Royal Potatoes (Or New Potatoes) 250g
– 25g of Baby Leaf Spinach
– 25g of Watercress
– 75g of Frozen Petit Pois defrosted or could use fresh Peas
– 100g of Cooked Hot Smoked Salmon Flakes
– 2 Tbsp of Lee Kum Kee Teriyaki sauce
– A drizzle of Clear Honey
– 1 Tbsp of Rapeseed oil
– The juice of half an Orange or Half if large
– 1 Tsp of Cider Vinegar
– Cracked black Pepper to season
– Boil the Potatoes until starting to soften
– Drain the Potatoes and allow them to Air dry
– Wash all Salad and Peas and Arrange accordingly on your serving plate
– Place the Potatoes on when cooled along with the salmon
– Mix all dressing ingredients together, drizzle on top and serve.