Chana Chaat Salad by Dishoom in Edinburgh
Dishoom’s new salad is perfect for the summer months. It's a great recipe served on its own or as a side dish for a BBQ.
Dishoom, on St Andrew Square, is the perfect spot to grab a bite to eat during the upcoming Edinburgh Fringe Festival. The Permit Room bar is also open until 3 am, making it a great destination for a late night tipple following a show.
For more information visit http://www.dishoom.com
Prep time: 30 Mins
Ingredients: Serves 4 as a side
40g dried couscous
60g boiling water
1 tsp olive oil
20g pumpkin seeds
2 tsp sesame seeds
1 tin chickpeas, drained
1 medium tomato, deseeded and finely diced
100g mixed sprouted grains
40g raisins
70g pomegranate seeds
juice of 1 lime
1 tsp flakey sea salt
small handful chopped coriander
Dressing:
1 ripe avocado, flesh only
1 green chilli, deseeded
Juice of 1 lime
15g jaggery (around 2 big tsp)
¼ garlic clove
¼ tsp grated ginger
8 mint leaves
15g fresh coriander
Method:
- Place the couscous in a microwavable container - a large mug is perfect.
- Add the boiling water and olive oil and cook on high for 1 minute, then leave to stand for 5 minutes before fluffing up with a fork. This process can be done in a pan over a medium heat, it’s just a very small quantity of couscous for even your smallest saucepan. Once forked through, allow the couscous to cool.
- Warm a dry frying pan over a medium heat and add the pumpkin seeds. Toast for 2 minutes or until golden brown, keeping the seeds moving so as not to let them burn. Remove from the pan and set to one side.
- In a large bowl, combine the chickpeas, tomato, sprouted grains, raisins, pomegranate seeds, lime juice, and salt.
To make the dressing, combine all of the ingredients and blitz to a smooth paste.
5. Add the dressing to the large bowl along with the chopped coriander and three-quarters of the seeds. Mix well, garnish with the remaining seeds and serve.
In association with Taste Communications.
www.tastecommunications.co.uk
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