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 applesand pumpkin seeds, soft stone fruit and a spiced, citrus dressing, it's a great recipe to spice up your salad repertoire.
The folder name
Please choose a different name.
Please enter a name for the new folder.
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
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.