MUM­BAI SALAD

Women's Weekly (Malaysia) - - LIVING -

Prep 15 mins | Cook 5 mins | Serves 4

1 large po­tato, peeled,

nely chopped

¼ cup wa­ter

250g cherry toma­toes, halved 1 cup pu ed rice or quinoa 100g packet crispy noo­dles ½ bunch co­rian­der leaves

1 small red onion, nely sliced ½ pome­gran­ate, seeds re­moved ¼ cup roasted peanuts, chopped

CO­RIAN­DER SAUCE

½ bunch co­rian­der

½ cup mint leaves

¼ cup wa­ter

2 tb­sps pis­ta­chio ker­nels,

plus ex­tra to serve 2 tb­sps le­mon juice

1 tbsp yo­ghurt

½ clove gar­lic, crushed

1. In a small mi­crowave-safe bowl, add po­tato and wa­ter. Cover and mi­crowave on high for 4-5 mins un­til ten­der. Drain and cool. 2. CO­RIAN­DER SAUCE In a blender, process co­rian­der leaves with two chopped stalks. Add all re­main­ing in­gre­di­ents. Blend un­til smooth. Sea­son with salt.

3. In a large salad bowl, com­bine all the re­main­ing in­gre­di­ents. Driz­zle with co­rian­der sauce. Sprin­kle with ex­tra pis­ta­chios to serve.

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