07/06/2014

INDIAN SPINACH, CHICKPEA AND RADISH SALAD WITH ASPARAGUS RAITA


I'm not a huge fan of Indian cuisine. That might have something to do with the fact that my Indian food experiences mostly consist of some visits to Indian lunch joints in Helsinki. Never been to India, not even close by. And never visited a nice Indian restaurant elsewhere either.

But since Freddie Mercury went to a boarding school in India, there had to be something Indian on the menu on our Vanha Suola evening. The slot as a second course required for something vegetarian and fresh, and this is what I created.

Based on my (poor) experience, it's by far the best Indian I've had. My THE salad for the summer.


INDIAN SPINACH, CHICKPEA AND RADISH SALAD
(for four)

100g spinach
100g radishes
two handfuls of pea shoots
bunch of green onion stalks
250g asparagus (only tips for the salad, stalks needed for the raita)
240g chickpeas
1/2 tsp salt
3 tbsp of spiced oil (recipe below)
Asparagus raita (recipe below)
  1. Mix together the chickpeas, salt and 2 tablespoons of the spiced oil. Let marinate for 1 h at least.
  2. Cut the asparagus tips in 2 cm pieces and blanch them: Cook for 30 seconds and then cool them in ice cold water.
  3. Remove all thick spinach stems, cut the onion stalks and thinly slice the radishes.
  4. Put spinach leaves, pea shoots, onion stalks and asparagus pieces in a bowl, toss in 1 tbsp of the spiced oil and a pinch of salt. Mix.
  5. Divide the greens on plates and add the marinated chickpeas and radishes.
  6. Serve with asparagus raita.

SPICED OIL

1 dl vegetable oil
1/2 tsp dried chili flakes
1 tsp caraway seeds
1/2 tsp ground cardamom
1 cinnamon stick
1/2 tsp turmeric powder
2 tsp lemon juice
  1. Heat the oil on a pan. Add chili, caraway, cardamom and cinnamon, and cook for couple of minutes.
  2. Remove pan from stove, add turmeric and lemon juice and let the oil cool completely.

ASPARAGUS RAITA

250g green asparagus
2 tsp lemon juice
200g natural yoghurt
1/2 -1 tsp green curry paste
1/2 tsp sugar
1/2 tsp salt
pepper
1/2 tbsp fresh mint
1/2 tbsp fresh coriander
  1. Snap off the dry ends, peel and julienne the asparagus stalks. (Save the tips for the salad)
  2. Add lemon juice and marinade for at least 1 hour.
  3. Mix together yoghurt, green curry paste, sugar, salt, pepper and the fresh herbs.

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