Chilli pomelo salad
Dishoom, p. 115
Hot, tangy, nutty, sweet. Fresh kale gives this salad plenty of bite and vigour, while the red chilli adds an addictive heat. Mint for freshness, juicy bursts of pomelo, the sweetness of dates and crunch of pistachios – all make it a little more interesting. We serve this two ways: as a salad or side dish to share (as below), or with cooled, pulled murgh malai (page 273). It makes an exceptional lunch on a hot day.
Ingredients
- Pistachio nuts
- Pumpkin seeds
- Pomelo or large pink grapefruit
- Kale
- Spring onions
- Red chilli
- Medjool dates
- Large mint leaves
- Coriander leaves
- For the dressing
- Chilli drizzle
- Tamarind chutney
- Lime juice
- Flakey sea salt
Capture the full recipe from the book
Open Dishoom at page 115 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
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