Ingredients
| FOR THE TAMARIND-LIME DRESSING | |
| 2 tablespoons tamarind puree | |
| 2 tablespoons pure maple syrup | |
| 2 cloves garlic, crushed | |
| ½ teaspoon fennel seeds, lightly toasted and finely ground | |
| 2 tablespoons lime juice | |
| 4 tablespoons olive oil | |
| pinch dried chilli flakes | |
| FOR THE SALAD | |
| 2 x 400g cans chickpeas, rinsed and drained well | |
| ½ medium red onion, finely sliced | |
| large handful (approx 1 packed cupful) coriander leaves and tender stems, roughly chopped | |
| ½ cup lightly toasted coconut chips | |
| ½ cup lightly toasted cashews, roughly chopped | |
| ready-to-eat mini papad (pappadums), roughly crushed (I used about half of a 75g packet) |
Tamarind brings not only sourness but also sweetness to this crunchy salad. I like to buy the solid blocks of tamarind paste found at Asian supermarkets, tear off a chunk and soak it in boiling water before passing it through a sieve to remove the seeds. You’ll get better flavour this way, but the more readily available (and easier!) tamarind puree can be used instead, I won’t tell. Make sure you mix and dress this salad right before you plan to eat, otherwise you risk the crunchy bits going soggy.
Instructions
| 1. | TO MAKE THE TAMARIND-LIME DRESSING |
| 2. | Combine the tamarind puree, maple syrup, garlic, fennel seeds and lime juice in a bowl. |
| 3. | Whisk in the olive oil and season with salt, pepper and chilli flakes. |
| 4. | Any leftover dressing will store in a glass jar in the fridge for up to 4 days. |
| 5. | TO MAKE THE SALAD |
| 6. | Combine the drained chickpeas, sliced onion and coriander in a bowl and mix well. |
| 7. | Add coconut chips, cashews and crushed papad and enough dressing to coat. |
| 8. | Mix, taste, add more salt if needed and serve immediately. |
Recipes, food styling & photography Emma Galloway
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