Tamarind salad

Name: Tamarind salad
Total time: 10 min
Ingredients: 1 apple, Golden Delicious or similar, washed and sliced; 2 peaches, washed and sliced; 2 plums, washed and sliced; 2 figs, washed and sliced; 1 handful of rocket; 1 handful of salad leaves, such as lollo rosso; 1 tsp cumin seeds; 5 tbsp of orange juice; 1 tbsp of olive oil; 1/2 tbsp of lemon juice; 1/2 tsp chaat masala; 1 tbsp of pumpkin seeds, toasted

by Peter Joseph

Item 1 of 1

Side
easy
4
10 minutes

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A refreshing side or light starter , this fruity salad from chef Peter Joseph is a signature dish on the Tamarind restaurant menu. With the crunch of apples and pumpkin seeds, soft stone fruit and a spiced, citrus dressing, it's a great recipe to spice up your salad repertoire.

First published in 2016

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Ingredients

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Imperial

Salad

1 apple, Golden Delicious or similar, washed and sliced
2 peaches, washed and sliced
2 plums, washed and sliced
2 figs, washed and sliced
1 handful of rocket
1 handful of salad leaves, such as lollo rosso

Dressing

1 tsp cumin seeds
5 tbsp of orange juice
1 tbsp of olive oil
1/2 tbsp of lemon juice
1/2 tsp chaat masala

To serve

1 tbsp of pumpkin seeds, toasted

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Equipment

Pestle and mortar

Method

Begin by gently toasting the cumin seeds in a dry frying pan over a medium heat, tossing the pan to ensure they toast evenly. Allow to cool slightly, then crush the seeds in a pestle and mortar and place in a bowl

1 tsp cumin seeds

Add the orange juice, oil, lemon juice and chaat masala to the bowl with the cumin seeds and whisk together until combined

5 tbsp of orange juice
1 tbsp of olive oil
1/2 tbsp of lemon juice
1/2 tsp chaat masala

Place the sliced fruits and salad leaves in a serving dish and drizzle over the dressing, mixing gently to coat. Sprinkle over the pumpkin seeds to serve

1 apple, Golden Delicious or similar, washed and sliced
2 peaches, washed and sliced
2 plums, washed and sliced
2 figs, washed and sliced
1 handful of rocket
1 handful of salad leaves, such as lollo rosso
1 tbsp of pumpkin seeds, toasted

First published in 2016

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Peter Joseph

By moving away from the stereotypical view of Indian cuisine and embracing modern plating styles, Peter Joseph has taken the food he grew up with to dizzying new heights.

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