I am so missing my salad classes. It is most liberating to cook along with food lovers who want to learn vibrant salads, chat as we cook, share stories often baring all, lunch or dine together and then stay in touch with me over new salad ideas. I am remembering a senior citizen salad class where I had visitors from US, from Chandigarh, from London and of course from local Mumbai who opened their minds to learn salads with creative compositions and quirky dressings. I think it was May 27th, 2017. Same day as today, but seems like many moons ago it was. Let me share the salad recipe and relive my happy food memory.
If you throw a summer party, you can serve the spoon in onto tart shells or taco shells and serve it as a canapé. Do not lose heart, Covid 19 will pass, and you will host and attend parties too. Cheers to that!
My food word for this recipe would be tantalisngly hopeful
When you go out shopping look for;
Yellow bell pepper
The recipe would be;
Soak half a cup each of chick peas and kidney beans overnight and boil with a dash of salt to get cooked al dente texture.
Chop a mango into small squares, deseed a large tomato and do the same. Also similarly chop the bell pepper.
Set the all of the above in a bowl. This is your salad body.
In a blender make the dressing. Add half a cup of mango pulp, a fist full of fresh coriander with stalk, salt to taste, one crushed green chilly, two pods of crushed garlic, juice of one lime, half tsp smoked paprika and a tsp cumin powder. Blitz to make a gooey delicious paste.
Fold the salad dressing into the salad body. Chill, sprinkle fresh chopped coriander leaves and serve cold.