Cucumber, Pomegranate & mint chutney salad
Cucumber, Pomegranate & mint chutney salad
This refreshing, cooling salad is made with handfuls of lush green mint and coriander. It goes really well with spicy food. My favourites to eat this with are kofta*, samosas or onion bhajis.
I include pistachio nuts in this recipe because I like the flavour, and to give the dressing a slightly creamy texture. Sometimes I use olive oil instead of the pistachios, also very tasty.
*Kofta - these or these are great if you don't have time to make your own.
1 cucumber - about 30cm long
160g pomegranate seeds
3 spring onions - finely chopped
Dice the cucumber into roughly 0.5 cm cubes - about the size of pomegranate seeds
Add the chopped cucumber, spring onions and pomegranate to a bowl (large enough to stir them thoroughly later when you add the dressing)
Juice of one lemon, and zest if you have time
1 tbl spoon/15 ml cider vinegar
1 tsp maple syrup or sugar
OPTIONAL - 1 tbl spn/15 ml plain, unsweetened yoghurt (soy yogurt works)
1-4 fresh green finger chillies - add one at a time, to taste
2 cloves garlic, peeled & roughly chopped
2 spring onions, roughly chopped
1 thumb-size piece ginger (about the size of the top section of your thumb), roughly chopped
Palm size serving unsalted pistachio kernels (about 20?) OR 1 tlb spn/15 ml olive oil
½ - 1 teaspoon salt
Pepper to taste
Add all the step 2 ingredients to blender, and blend until fairly smooth - no big chunks, but a grainy consistency is ok
1 cup/30g fresh coriander
1 cup/30g fresh mint
Hemp milk/water - up to 60ml, add gradually to desired consistency
Roughly chop the herbs, and add to the step 2 ingredients. Starting slowly, and blend until smooth, adding the water/hemp milk gradually to get your desired consistency. I aim for a thick, but pourable consistency, that will coat & stick to the chopped salad. Not too runny, like thickshake.
Pour the mixture over the chopped cucumber and pomegranate. Stir until the mix is evenly coated by the dressing.
Serving suggestions: serve with spicey kofta and potato wedges or boiled new potatoes.
Fresh fruit & veg:
1 cucumber - about 30cm long
160g pomegranate seeds
5 spring onions - finely chopped
Juice of one lemon, and zest if you have time
fresh herbs & spices
1-4 fresh green finger chillies - add one at a time, to taste
2 cloves garlic, peeled & roughly chopped
1 thumb-size piece ginger (about the size of the top section of your thumb), roughly chopped
1 cup/30g fresh coriander
1 cup/30g fresh mint
Optional
1 tbl spn/15 ml plain, unsweetened yoghurt (I use soy yogurt, it works)
Storecupboard ingredients
1 tbl spoon/15 ml cider vinegar
1 tsp maple syrup or sugar
Palm size serving unsalted pistachio kernels (about 20?) OR 1 tlb spn/15 ml olive oil
½ - 1 teaspoon salt
black pepper to taste
Hemp milk/water - up to 60ml, add gradually to desired consistency