When I was in LA last year, over the Christmas period, I enjoyed this delicious salad on numerous occasions and loved it however it has taken me this long to make and now will be appear regular on my menu, having forgotten how good it tastes.
This dish is really tasty, quick and easy to make and is versatile as to what ingredients you can use (using up fresh vegetables and herbs that you may already have in your fridge).
4 medium size potatoes, peeled & boiled until tender
2 medium size vine tomatoes, washed and chopped into small pieces
1 pepper (colour of your choosing or whatever you have in the fridge), washed and chopped into small pieces
1 stalk of celery
1/2 can of cooked beans or lentils (I used chick peas as I already had some left over in the fridge)
Fresh coriander for garnish
Coriander Chutney Dressing
1 cup fresh coriander, washed and roughly chopped
Juice from 1 lemon
1/2 tsp cumin powder
4 tbsp cold water
Salt & pepper to taste
This salad includes either toasted puffed rice or lentil boondi (which can be found in Indian supermarkets) which gives the salad a crunchy delicious texture. You will need 1/2 cup of your chosen ingredient.
- Chop the potatoes into bite-size pieces and add to a big salad bowl
- Add all the other salad ingredients and mix gently
- In a small food processor or blender, add the chutney ingredients and blend until smooth
- Add the chutney dressing to the salad ingredients and gently mix
- Top with the crunchy boondi or rice puffs and enjoy
Note: Only add the crunchy boondi or rice puffs at the last moment before serving as this will soften if left in the salad with the dressing for too long and you want to enjoy the crispiness.