This salad is the type of dish that is usually an accompaniment to a meal, and can be served that way or eaten as dessert. It is easy to make and I often make it for “bring a plate” events. It is wonderful garnished with pomegranate seeds and pistachio slivers. If you don’t have pomegranate seeds, soft dried cranberries or barberries are also very good, or drizzle with a little pomegranate molasses. Add a little sugar if you are serving it for dessert.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Apple and Yoghurt Salad with Grapes | Seb Kachumber
0.25 cup plain Indian (Desi) or Greek yoghurt
2 Tblspn fresh mint, chopped
pinch sea salt
3 Tblspn almond meal (or grind a few blanched almonds)
pinch or 2 of cardamom powder
2 Tblspn orange or lemon juice
3 medium-sized apples, cored and diced
0.5 cup seedless grapes, halved
pomegranate kernels and pistachio slivers
or mint leaves
Beat the yoghurt, mint, almonds, salt, cardamom and orange or lemon juice in a mixing bowl until smooth.
Fold in the apples and grapes, cover, and chill for at least ½ hour before serving.
recipe notes and alternatives
To serve this as a dessert, add sugar to taste.
While you can use almond meal, I like to grind almonds to a coarse powder, which adds texture to the dish.