SERVES 4 | 20 MINUTES
¾-inch piece of fresh ginger
2 teaspoons tamarind chutney
extra virgin olive oil
1 pomegranate
1 lemon
1¾ oz unsalted peanuts
3½ oz puffed rice
1 red onion
1 English cucumber
7 oz ripe mixed-color cherry tomatoes
10 radishes, ideally with leaves
1 fresh green chili
½ a bunch of fresh mint (½ oz)
½ a bunch of fresh cilantro (½ oz)
2 uncooked pappadams
½ teaspoon garam masala
1¾ oz Bombay mix
Peel and roughly chop the ginger and bash to a paste in a pestle and mortar, then add the tamarind chutney and 1 tablespoon of oil. Squeeze in the juice from half the pomegranate and all of the lemon, then muddle together and tip into a large salad bowl. Toast the peanuts and puffed rice in a large dry non-stick frying pan on a medium heat until lightly golden (keep an eye on them, as they can easily catch), then remove from the heat and tip into the bowl.
Peel and very finely chop the onion, finely chop the cucumber, quarter the tomatoes and halve the radishes, then add to the bowl. Slice and add the chili (seed, if you like), and pick in the herb leaves. Holding the remaining pomegranate half cut-side down, bash the back of it with a spoon so all the seeds come tumbling out into the bowl. Puff up the pappadams in the microwave for 30 seconds each, then scrunch over the bowl, and sprinkle over the garam masala and Bombay mix. Toss everything together well, and serve straight away.
Really nice with a dollop of cilantro yogurt.
This makes an exciting portable salad – put the dressing into the bottom of a container and layer the rest of the salad ingredients on top, then simply shake up just before eating.
