The Plant-Based Community Cookery School
The Plant-Based Community Cookery School
This crunchy and fresh salad works perfectly with samosas or as a delicious side to any meal. Leave out any spices you don’t have and it will still turn out great.
Ingredients
● ½ a large white or sweet potato
● ½ a cucumber
● 1 lemon, juiced
● ½ a can chickpeas, drained
● ½ a small red onion
● 6 small tomatoes or a 1 big tomato
● A handful of fresh coriander, chopped
● A handful of fresh mint. chopped
● ½ a pomegranate
● Pinch of sea salt and black pepper
● 1 teaspoon turmeric powder
● ½ a teaspoon of cumin powder (optional)
● 1 teaspoon of amchur or dried mango powder (optional)
● 1 teaspoon of black salt (optional)
● 1 teaspoon of chilli powder (optional)
● 1 handful of Siv or toasted peanuts (optional)
● 1 tablespoon tamarind paste mixed in with 2 tablespoons of vegan yogurt
1. Dice the potatoes and add to a pot of boiling water with the turmeric and salt. Cook until tender, approx 5 minutes.
2. Chop up the cucumber, onion, tomatoes into small cubes and mix into a bowl. Add the lemon juice before adding the chopped coriander, mint and drained chickpeas.
3. Drain and let the potatoes cool before adding to the bowl.
4. Add the yogurt and all the spices and mix well.
5. Top with the pomegranate seeds and Siv for a crunchy top.
