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Curried Warm Chickpea, Romanesco & Mango Salad<

Curried Warm Chickpea, Romanesco & Mango Salad

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No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Place a medium size frying pan onto a medium heat, add ½ of the sunflower oil and heat, add the mustard seeds with the curry leaves and cook for 1 minute.
Now add the onions stirring occasionally and cook for about 4-6 minutes or until they start to soften and gain colour.
Add the ground spices and the chickpeas and continue to cook on a medium?low heat for another 5 minutes or until the onions are completely soft. Transfer to a medium bowl and put to one side.

Bring a medium saucepan of water to the boil, throw in the romanesco and blanch for just 1 minute. Drain, pat dry and set aside.

In the mean time you can now make the dressing, pour the oil into a small frying pan and gently heat, add the mustard seeds and the curry leaves and cook for 1 minute (they will pop) now stir in the onions with the curry powder and continue to cook for a further 5 minutes. Now transfer the onion & spices to a food processor or a blender with the rest of the dressing ingredients and blitz to a smooth consistency.

Once the romanesco is completely dry, heat the remaining oil in the same frying pan you cooked the onions & chickpeas in (you don?t need to clean it) add the romanesco, along with a pinch of salt, and fry on a high heat for 4-5 minutes, or until the romanesco has a charred appearance.

Add the romanesco and any oil from the frying pan to the onions and chickpeas and stir well. Add the the mango along with the green chilli, coriander, spinach and lime juice. Stir well and serve immediately with a good drizzle of the dressing over the top
Epicure Chick Peas x 1 tin (drained and rinsed)
Ground coriander x 1 tsp
Ground cumin x 1 tsp
Curry leaves x 8 (optional if you can get your hands on them)
Brown mustard leaves x 1 tsp
Medium curry powder
Ground turmeric x ½ tsp
Caster sugar x 1 tsp
Small white onion x 1 (finely diced)
Small Romanesco x 2 (cut into wedges, use cauliflower as a alternative)
Ripe mango x 1 (peeled and cut into small chunks)
Green chilli x 1 (deseeded and finely chopped)
Fresh coriander x a good handful
Lime juice x 1
Spinach leaves x 80g (washed and storks removed)

Curried yoghurt & lime dressing:
Sunflower oil x a good lug
Brown mustard seeds x 1 tsp
Shallots x 1 finely chopped
Curry powder x 1 tsp
Fresh coriander x 1 tbsp
Lime juice x 1
Mayonnaise x 2 tbsp
Natural yoghurt x 2 tbsp
Salt x a good pinch