Panic Summer Salad

This salad is a kitchen staple, which you can prepare in advance, followed by a panic run to Sainos for rocket and apricots. You can also use dried apricots, if you can’t find fresh ones.

Chutney as dressing

450g, or 3 bunches, of coriander (stems preserved)
200g, or 1 bunch, of mint (you only need the leaves here as the stems and even some of the bigger leaves are bitter)
The juice of 1 lemon
6 garlic cloves
12 green chillies (stems removed)
1 tbsp cumin seeds
1 tsp brown sugar
1 tsp salt (adjust to taste)
1/4 cup water 

Blitz all the ingredients together to form a smooth chutney.

Totkas: You can freeze the chutney in tubs if you’re not going to eat it all at once. Otherwise, eat it with daal and rice, spread in a cheese sandwich or as a dressing. 

Sea salt and Crushed Pepper Candies Almonds

1 handful of whole almonds
2 tbsps of maple syrup
Sea salt
Crushed pepper

In a frying pan, warm the maple syrup over a low heat. As soon as the syrup becomes runny, add the almonds and toss in the syrup. Turn off the heat and sprinkle with salt and pepper. Toss again. Spread out onto baking parchment to cool off.

Totkas: You can eat these almonds whole, as a snack, or chopped and thrown into a salad as we’re doing here.

Fresh Pickled Red Onion

1 red onion
White vinegar

Finely slice the red onion. Place them in a bowl and pour enough white vinegar to cover them fully. Let them pickle for a bit. This pickling liquor doesn’t need to be too elaborate; even keeping the onions in the vinegar for half an hour will do the job. The aim is to take the raw edge off the onions and soften them. This step will also add a touch of acidity to the salad.

Totkas: you can save the pickling vinegar and reuse it for more onions, or even the sliced cabbage you’ll need at a later stage for this salad recipe.

Salad Salad

1 bag of rocket leaves 
3 fresh apricots (quartered). I charred the apricot skins with a blowtorch for extra drama, but this is entirely aesthetic and not necessary.
Olive oil

In a large salad bowl, dollop 2-3 tablespoons of the coriander chutney and spread it over the base. Layer the salad as follows: rocket leaves, apricots, chopped almonds, red onions. Drizzle with olive oil. 

Best eaten on a summer day with a nice roast chicken and crispy potatoes!

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