Bhuna, aubergine and crispy kale salad

SERVES 2 AS A LIGHT MAIN

OR 4 AS A STARTER

1L sunflower oil, for

deep-frying

150g kale, de-stemmed, washed, dried and finely chopped

Sea salt, for seasoning 1 aubergine, chopped into

3cm pieces

1tbsp mango powder

1tbsp black salt

(or 1tsp sea salt)

100g Greek yogurt

½tsp cumin seeds, toasted 4cm chunk of cucumber 250g cherry tomatoes,

halved

100g pomegranate seeds 1 ripe mango, stoned,

peeled and diced

1 Heat the oil in a deep, heavybased pan over a high heat. The temperature needs to reach 170°C. If you don’t have a thermometer, you can test that the oil is hot enough by dropping in a grain of rice; if the rice floats to the top and has bubbles around it, the oil is ready for frying.

2 Fry the kale in the hot oil in small batches until it’s crispy. Remove with a slotted spoon and drain on kitchen paper. Sprinkle each batch with a pinch of sea salt.

3 Keep the oil hot and fry the aubergine cubes in small batches until golden on all sides. Remove with a slotted spoon, drain on kitchen paper and sprinkle with half the mango powder and black salt.

4 In a bowl, whisk the Greek yogurt with the remaining mango powder, salt and half the toasted cumin seeds. Coarsely grate the cucumber, place in a sieve and squeeze out as much water as you can; mix into the yogurt to make a cucumber raita.

5 To assemble the salad, spread a little of the cucumber raita over the base of the serving plates.

Layer the halved cherry tomatoes on top, followed by the fried aubergine pieces and crispy kale. Finish with the pomegranate seeds, mango and the remaining toasted cumin seeds. Serve straight away.