In the world of recipes, rules can be restrictive. Sometimes, it’s best to let your creative instincts take over. Personally, I find that having a well-stocked cupboard filled with flavorful ingredients is the key to turning simple ingredients into something truly delicious. Jars of pastes, oils, quality nuts, spices – they all come together to add big flavor to any dish.
One of my all-time favorite recipes is a “chaat” style salad. This salad is a medley of vegetables, fruits, savory snacks, and crispy items. What brings it all together is the pungent and vibrant masala, creamy yoghurt, tangy tamarind or citrus, and, my personal favorite, a handful of something crunchy for texture. In this particular recipe, I absolutely love using cured lemon paste to give the chickpeas a refreshing twist. Combined with a touch of chili heat and the crunch of coriander stalks, every bite becomes an exciting adventure.
My approach to salads is more about abundance. I love layering different textures, dressings, and interesting toppings. By investing in a well-stocked cupboard, you’ll have endless possibilities. I highly recommend making a batch of dukkah, a delightful spice blend, to have on hand whenever you want to sprinkle something special on a dish.
Quality is key in creating exceptional flavors. Invest in top-notch oils, vinegars, and long-lasting pantry items. When you have the good stuff, you’ll find that you need less to achieve the level of flavor that truly makes a difference. And remember, there are no set rules when it comes to using ingredients. Let your creativity run wild and experiment in your kitchen – that’s where the magic happens!
Now, onto the recipe for a sweet potato and achari chickpea salad with spiced nut dukkah:
Prep: 15 minutes | Cook: 20 minutes | Serves: 2 as a main, 4 as a side
Ingredients:
– 2 large sweet potatoes
– 2 tbsp Belazu Garlic Infused Extra Virgin Olive Oil, plus extra for serving
– 1 tsp black mustard seeds
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1 tsp Maldon salt
– 1 jar Belazu Chickpeas (300g)
– 300g Greek yoghurt
– Small bunch of coriander, leaves picked, stalks chopped
– 4 tsp Belazu Cured Lemon Paste
– 1 green chilli, finely chopped
– 4 spring onions, chopped
– Small handful of mint leaves
– 4 radishes, finely sliced
For the dukkah:
– 1 tsp cumin seeds
– 1 tsp coriander seeds
– 120g tin Belazu Smoked Chilli Nut Mix
Instructions:
1. Start by peeling the sweet potatoes and cutting them into wedges. Mix them with the garlic oil, mustard seeds, ground cumin, ground coriander, and Maldon salt. Then, cook them at 200C (185C fan)/gas 6 for 15 minutes on a lined baking tray until they are tender.
2. For the dukkah, gently toast the cumin and coriander seeds in a frying pan until their aroma fills the air. This should take about 3-4 minutes. Remove from heat and allow them to cool. Transfer the seeds to a food processor along with the nuts and blitz until the mixture resembles coarse sand. This dukkah can be stored in an airtight container for a couple of weeks.
3. Drain the chickpeas and mix them well with the chopped coriander stalks, lemon paste, green chilli, and a generous drizzle of garlic oil.
4. To serve, spread Greek yoghurt on a large plate and top with the roasted sweet potatoes. Scatter the chickpeas, followed by the spring onions and the spiced nut dukkah. Finish it off with the coriander leaves, mint, radish, and a little extra drizzle of oil. Serve with warm chapatis.
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