Guava chilli sour

15 MINUTES | MAKES 1 | EASY

guava 25g, sliced, or

purée 25ml

tequila (we use Calle 23) 50ml

agave syrup 15ml

lime 1, juiced to make 25ml

guava juice 25ml

chilli powder a pinch, plus extra for the rim Himalayan pink salt or sea salt flakes a pinch, plus extra for the rim

Boiron guava

• Put the sliced guava into a cocktail shaker and mash lightly with a muddler. Add tequila, agave syrup, lime juice, guava juice, chilli powder and salt.

• Fill a shaker with ice. Put a mixing glass over the cocktail shaker, hold together firmly and shake back and forth 10-15 times.

• Mix together a few pinches of chilli powder and salt on a plate.

• Run a lime wedge around the rim of a rock glass and dip the glass into the chilli mixture (rim just half the glass if you don’t want it too spicy). Strain the cocktail into the lined rock glass filled with ice.

V

120g

150g

200g

50g (or more if you prefer the yogurt to be sweeter) black salt (kala namak) to taste or sea salt flakes sweet date and tamarind chutney 4 tbsp, or combine 3 tbsp of mango chutney with 1 tbsp of tamarind paste hoisin sauce or plum sauce vegetable oil for deep frying

tomato 1 medium, chopped

onion 1 medium, chopped

chaat masala 1 tsp

pomegranate seeds 120g 1 tbsp

• Wash the spinach leaves and drain well.

• Put the gram flour in a bowl, add a pinch of salt and just enough water (200-230ml) to make a thin batter. Leave the batter to rest.

• Put the yogurt in a bowl with the sugar and black salt, whisk it and set it aside.

• Put the chutney and hoisin sauce in another bowl, mix together, set aside.

• Fill a pan no more than a third full with oil and heat until 180C or a cube of bread browns in 30 seconds. Coat each spinach leaf with batter and deep fry until golden brown and crisp. Alternatively, add small handfuls of leaves to the batter and add to the oil together. Drain on kitchen paper for at least 1 hour until most of the oil is absorbed, leaving light, airy spinach leaves.

• Put the crispy spinach on a flat plate and drizzle over 2-3 tbsp of the yogurt and chutney mixture. Repeat, forming two to three layers of spinach, yogurt and chutney. Top the spinach with the tomato, onion, chaat masala and pomegranate seeds.

PER SERVING (6) 287 KCALS | FAT 10.2G SATURATES 2.8G | CARBS 37.4G | SUGARS 18.4G FIBRE 4.5G | PROTEIN 9G | SALT 0.4G