I have no idea if this is actually Indian but if it isn’t, it probably should be. It worked brilliantly as side to that Lamb and Spinach Curry together with some naan and rice and, according to Lizzie, it’s also great at barbecues. It’s not hard to imagine the sharpness and sweetness of this salad matching some smoky grilled lamb perfectly.
Red Onion and Pomegranate Salad (recipe from Hollow Legs)
Ingredients (serves 4-6 as a side)
2 red onions
juice of 2 limes
1/2 tsp cumin seeds
A handful of coriander
Salt & pepper
Slice the onions as thinly as possible and set aside. Cut the pomegranate in quarters and squeeze the juice into a bowl. Add the lime juice and the onions and let them marinate for 30 minutes. This will take away the onion harshness and save you from a unsociably stinky breath.
While onions are marinating, toast the cumin seeds and break them up in a pestle and mortar, or wrap them in a tea towel and bash them with a rolling pin. Pick the seeds out of the pomegranate, drain the onions and mix everything together. Add the chopped coriander leaves and season to taste.
Serve alongside a curry or in some pita bread together with some grilled meat.
Previously on Round the World in 100 Recipes:
King Prawn Puri
Saffron Yoghurt with Fennel Seed Biscuits
Aubergine in Yoghurt
Heston’s Chicken Tikka Masala
Lamb and Spinach Curry
Next time on Round the World in 100 Recipes: I finally managed to make good naan bread! Now I just need to get some acceptable pictures of it…