Jamie Oliver Indian Salad

Jamie Oliver Indian Salad

This easy and vibrant Indian salad from Jamie Oliver is a fresh, flavorful dish that’s quick to prepare. Packed with crunchy veggies, fresh herbs, and a zesty mango chutney dressing, it’s perfect as a side or light meal. You can easily adjust the ingredients to suit what’s in your fridge!

Ingredients Needed

  • 1 small handful of fresh or dry curry leaves
  • 1 teaspoon fenugreek seeds (5g)
  • 1 teaspoon mustard seeds (5g)
  • Rapeseed oil (enough for frying)
  • 1 heaped teaspoon mango chutney (5g)
  • Optional: 4 uncooked poppadoms
  • 2 carrots (about 200g)
  • ½ a cucumber (about 150g)
  • 4 spring onions
  • 1 bunch of radishes (about 200g)
  • 2 little gem lettuces
  • 2 big handfuls of ripe cherry tomatoes (about 200g)
  • 1 fresh red chili (deseeded)
  • 1 bunch of fresh coriander
  • 1 bunch of fresh mint
  • 1 lemon

How To Make Indian Salad

  1. Fry the spices: Crumble the curry leaves into a small frying pan over medium heat. Add a good splash of oil, along with the fenugreek and mustard seeds. Fry until the mustard seeds start to pop, then stir in the mango chutney. Remove from the heat and leave to cool.
  2. Prepare the poppadoms: Microwave the poppadoms for 1-2 minutes until they puff up.
  3. Prepare the vegetables: Peel and grate the carrots on a large board. Chop the cucumber, spring onions, radishes, lettuce, tomatoes, and chili (be sure to deseed the chili first). Continue mixing and chopping as you go.
  4. Chop the herbs: Pick over the fresh coriander and mint leaves and chop them finely.
  5. Assemble the salad: Pour the cooled toasted spices over the chopped veggies and herbs. Squeeze in the lemon juice, sprinkle a pinch of sea salt, and mix everything with your knife. If the salad feels too dry, add extra oil and lemon juice.
  6. Serve: Serve the salad topped with crunched-up poppadoms and extra mango chutney, if desired.
Jamie Oliver Indian Salad
Jamie Oliver Indian Salad

Recipe Tips

  • Toast the spices carefully: Be sure to fry the curry leaves, mustard seeds, and fenugreek seeds until they pop but don’t burn them—this brings out their full flavor.
  • Grate the carrots finely: A fine grate makes the carrots blend well with the other veggies, giving the salad a better texture.
  • Adjust the dressing: If the salad feels too dry, add extra lemon juice and oil to get the perfect balance of flavors.
  • Crunch the poppadoms just before serving: To keep them crispy, break them up and sprinkle them on top right before serving.

How To Store Leftovers?

Let any leftover Indian salad cool to room temperature before placing it in an airtight container. Store it in the fridge for up to 2 days.

Nutrition Facts

Serving Size: 1 serving (approximately 230 grams)

  • Calories: 125
  • Total Fat: 7.5g
  • Saturated Fat: 0.9g
  • Total Carbohydrate: 10.1g
  • Sugars: 9.3g
  • Protein: 2.1g


Try More Jamie Oliver Recipes:

Jamie Oliver Indian Salad

Difficulty:BeginnerPrep time: 10 minutesCook time: 5 minutesRest time: minutesTotal time: 15 minutesServings:6 servingsCalories:125 kcal Best Season:Suitable throughout the year

Description

This easy and vibrant Indian salad from Jamie Oliver is a fresh, flavorful dish that’s quick to prepare. Packed with crunchy veggies, fresh herbs, and a zesty mango chutney dressing, it’s perfect as a side or light meal. You can easily adjust the ingredients to suit what’s in your fridge!

Ingredients

Instructions

  1. Fry the spices: Crumble the curry leaves into a small frying pan over medium heat. Add a good splash of oil, along with the fenugreek and mustard seeds. Fry until the mustard seeds start to pop, then stir in the mango chutney. Remove from the heat and leave to cool.
  2. Prepare the poppadoms: Microwave the poppadoms for 1-2 minutes until they puff up.
  3. Prepare the vegetables: Peel and grate the carrots on a large board. Chop the cucumber, spring onions, radishes, lettuce, tomatoes, and chili (be sure to deseed the chili first). Continue mixing and chopping as you go.
  4. Chop the herbs: Pick over the fresh coriander and mint leaves and chop them finely.
  5. Assemble the salad: Pour the cooled toasted spices over the chopped veggies and herbs. Squeeze in the lemon juice, sprinkle a pinch of sea salt, and mix everything with your knife. If the salad feels too dry, add extra oil and lemon juice.
  6. Serve: Serve the salad topped with crunched-up poppadoms and extra mango chutney, if desired.

Notes

  • Toast the spices carefully: Be sure to fry the curry leaves, mustard seeds, and fenugreek seeds until they pop but don’t burn them—this brings out their full flavor.
  • Grate the carrots finely: A fine grate makes the carrots blend well with the other veggies, giving the salad a better texture.
  • Adjust the dressing: If the salad feels too dry, add extra lemon juice and oil to get the perfect balance of flavors.
  • Crunch the poppadoms just before serving: To keep them crispy, break them up and sprinkle them on top right before serving.
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