AUGUST 11TH 2016
HAPPY AND HEALTHY
We love the new Leon cookery book, Happy Salads. Chefs, Jane Baxter and John Vincent bring together 100 quick, healthy and delicious recipes from delectable southern Indian pulse salad to yummy black riced peas. The book includes some great tips and often hilarious commentary, which means not only that you rustle up something scrumptious but you chuckle your way through the process.
Leon was founded on two principles; that food could taste good and do you good and this latest book is a perfect example of how this can be achieved. As a founding member of the Sustainable Restaurant Association, Leon is also conscious of being sustainable in the way they source their ingredients and their impact on the environment.
PREP TIME: 15 MINS (plus soaking) COOK TIME: 5 MINS
WF GF DF V Ve
This southern Indian pulse salad is used at celebratory meals. It’s so comforting it may as well be a hug from grandma.
Drain the moong dhal well in a sieve and prepare the vegetables and mango.
Heat the coconut oil in a large pan and add the mustard seeds, asafoetida, curry leaves and cumin.
Cook, stirring continuously until the mustard seeds start to pop.
Add the drained dhal and stir-fry for 3 minutes.
Tip into a large bowl and leave to cool.
Add the grated and chopped veg to the bowl. Stir in the rest of the ingredients and season.
4 tablespoons moong dhal, soaked in lots of water overnight
3 carrots, grated
1 cucumber, peeled, deseeded and chopped
1 green mango, grated
1 tablespoon coconut oil
2 teaspoons mustard seeds
A pinch of asafoetida
10 curry leaves
1 teaspoon ground cumin juice of ½ a lemon
2 green chillies, chopped
Fresh coriander leaves
Salt and freshly ground black pepper