A punchy no-cook salad packed with tomatoes, chickpeas, crunchy Bombay mix and a fresh coriander chutney. Chaat never looked so fresh.
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Serves
3
Cherry Tomatoes
Drained Cooked Chickpeas
Red Onion
Coriander
Tamarind Puree
Honey
Bombay Mix
Greek Yoghurt
Salt
For The Chutney
Fresh Coriander
Fresh Mint
Green Chilli
Fresh Ginger
Ground Cumin
Water
Ice Cube
Lemon
Serves
3
Cherry Tomatoes
Drained Cooked Chickpeas
Red Onion
Coriander
Tamarind Puree
Honey
Bombay Mix
Greek Yoghurt
Salt
For The Chutney
Fresh Coriander
Fresh Mint
Green Chilli
Fresh Ginger
Ground Cumin
Water
Ice Cube
Lemon
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Step 1.
Chop the tomatoes into bite-sized chunks. Chuck them onto a plate, season with salt and leave to sit while you prep everything else.
Step 2.
Thinly slice the red onion. Rinse it in a sieve under cold water to mellow out the flavour, then add into a bowl of ice water to crisp up.
Step 3.
For the chutney, pick the mint leaves and discard the stalks. Add the coriander (stalks and all), mint, chillies, ginger, ground cumin, water and ice cubes to a blender. Blitz until smooth, then season with lemon juice, salt, sugar and pepper. Stir through the yoghurt and taste again, it should be punchy and fresh.
Step 4.
Pick the remaining coriander leaves and finely slice the stalks. Mix the tamarind purée with the honey and season with salt. Add a splash of water to loosen if needed – you're after a sweet-sour dressing.
Step 5.
Toss the chickpeas, coriander stalks, drained onions, and tomatoes (with their juices) into the tamarind dressing.
Step 6.
Dollop the chutney yoghurt onto plates, pile the salad on top, then scatter over the Bombay mix for a big crunch finish.
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