Skip to main content

Yotam Ottolenghi ishtyle...


This is a salad inspired by the oh-so-creative New Vegetarian, Yotam Ottolenghi! I love his creative approach to vegetarian recipes.

Ingredients

1½ tbsp cumin seeds
1½ tbsp coriander seeds
1 c  sprouts (whole green gram)
1 c tiny red radish, thinly sliced
1 c carrots, peeled and thinly sliced
1 c thinly sliced baby cucumbers 
1 tbsp dried parsley
1 garlic cloves, crushed
2 tbsp rapeseed oil
2 tbsp red-wine vinegar
2 tbsp cider vinegar
1 tsp salt
juice of half a lemon
2 c romaine lettuce, torn
Black pepper

Method

In a small frying pan, toast the cumin and coriander seeds on high heat for a minute or two, shaking the pan to move the seeds around as you do so, until they give off their aroma and begin to pop. Transfer to a mortar, and crush with a pestle until powdery.

Put the sprouts, radish, cucumber and carrot in a large bowl. Add the parsley, garlic, oils, vinegars, cumin, salt, lemon juice and some black pepper. Stir, taste and adjust the seasoning as necessary. Add the lettuce, toss gently and serve.

Judgement

It tasted green and great. The flavors all were playful- had fun making it and eating it too! The wise guy could not praise me enough. Loved the idea of toasted cumin and coriander, it brought it an unexpected dimension to the salad.

I am sending this off to Torview for the Food Palette series event- first time participating.

Pia is hosting her Innovative salad-cucumber event - I did not know about until she left a comment here- so here this goes to her event too!

Comments

  1. thank you for linking this delicious salad looks wonderful I am following you :)

    ReplyDelete
  2. Thank you! Glad I chanced upon your blog- it is awesome!

    ReplyDelete
  3. Its really healthy and nice.

    One salad event is going on the the my blog , I would be really happy if your will link your salad to the event

    Innovative Salads

    ReplyDelete

Post a Comment

Popular posts from this blog

Puff pastry- a challenge indeed!

This challenge brought back a flood of memories, memories of McRennet or any bakery that would serve tasty vegetable puffs. I loved those and since my mom knew this she would always come home with a handful of these for an evening snack whenever she could. The bliss of biting into a warm puff pastry filled with spicy vegetable mixture is something inexplicable, you should taste it yourself to know the feeling! So when this month we were asked to tackle puff pastry as a part of the Daring Baker's Challenge, I unwittingly thought- how cool is that, I could make  my own puffs! Little did I realize that my first attempt at this challenege would result in a horrific half-baked dough in a pool of molten butter, yikes!!! "How am I ever going to have a go at it again?" I muttered to myself and for the next 30min or so could not shake myself out of this horror story. But thankfully with some talking from the WISE GUY and my own sobriety being brought back by a big bowl of icecre

Paruppu thuvaiyal- MLLA 35 entry

My mom is visiting and one of the things I ask her to make every time she visits is some form of paruppu thuvaiyal (a kind of pesto that you eat with rice, similar to chutney except a lot more thicker) This recipe uses yellow moong dal- skinned and split mung beans that are easy to digest. Ingredients 1 cup yellow moong dal 1 clove garlic 2 dried red chillies * a pinch of asaefotida (hing) 2 tbsp oil salt to taste water, minimal quantity for grinding Method Heat oil in a pan. Add the garlic, red chillies, asaefoetida- saute for about 30 seconds. Then add the yellow moong dal and roast till the dal is golden brown. Cool it down and grind with minimal amount of water. Serve with hot rice, ghee (clarified butter) and some fried papad! Judgement With the garlic and the heat from red chillies, it sort of warmed me up- exactly what I needed after kind of weather we have been put through here in the area. (I guess I cannot complain about it being cold when people dow

From "The Baker's Daughter"

I love to read books and I love to cook- so "Cook the Books" event called out to me, what more can I say? When I didn't want to just sit around and catch up Breaking Bad episodes leading up to the finale yesterday, I threw these buns and some great vegan-gluten free strawberry cupcakes in the mix.  The book chosen for the bi-monthly event Cook the Books is Sarah McCoy's "The Baker's Daughter "- a story about that intertwines food, history and a great narrative (toggles between WWII times in Germany and the present). I am just about a third done and so far like what I have read. I will post the review once I am done reading but in the meantime I leave you with these gorgeous buns that are traditionally made on St. Thomas Day that falls on Dec 21st (which also happens to be the shortest day).   Thomasplitzchen Buns 1 cups all-purpose flour 1/4 tsp salt 1/4 cup butter 1/4 cup raw sugar 1 tsp baking powder 1/4 cup almond milk Filli