Cauliflower, Mango or Papaya and Curried Chickpea Salad

Curried chickpeas, ie chickpeas with Indian spices, are always delicious, no matter what form they take. Here, we are not constructing an Indian dish but using curried chickpeas in a salad that you are going to love. The curried chickpeas are mixed with browned onions, cauliflower florets, and either mangoes or papaya, – truly a delicious salad that can be eaten warm or cold.

The recipe is from Ottolenghi. In the original dish he uses Alphonso Mangoes, those intensely flavoured Kings of Mangoes available in India during Mango season, and shipped to some countries outside of India. Sadly and despite the large Indian population here, it is rare to find them. I have only seen them once, and promptly bought a whole tray.

Use any other ripe mango if you can’t get Alphonso. Or if you want to make this outside of mango season, our substitute is to use papaya. It doesn’t bring that same intensity of flavour that mangoes do yet it is surprisingly delicious. We always feel free in Ottolenghi recipes to substitute ingredients that are not readily available in our local area. Add plenty of lime juice to the salad, it makes a difference.

Always taste as you go, and particularly so with this recipe. Ottolenghi specifies curry powder in the ingredients, but curry powders range from very hot to quite mild. You might like to adjust your green chilli level, for example, if you are using a hot curry powder. Also add more lime if this is the case – perhaps some lime zest too.

It is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Mustardy Cauliflower Salad, Tray Baked Spicy Turmeric Chickpeas, Cauliflower ShawarmaCauliflower with Lime and Spices, Green Salad with Chickpeas, Preserved Lemon and Feta, and Chickpea Tabbouleh.

Browse all of our Chickpea Salads and Papaya dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Autumn dishes.

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Mango and Pineapple Salad

In India, on one trip, a travelling companion remarked that India did not have dishes of fresh vegetables and greens, like salads and simply cooked vegetables. It was a surprising statement from a person who was not unused to India, but it does show that the most commonly publicised dishes are not the fresh, uncooked or quickly cooked dishes. I may have been more fortunate that that person, eating in the homes of friends in India and spending time in their kitchens. Salads are eaten all over India – they are different to Western tossed or composed salads, but they are fresh and beautiful.

An Indian salad will contain raw or briefly cooked vegetables, fruits, sprouted lentils, and spices. They can also contain grains such as puffed rice or poha (flattened rice). Cooked lentils and beans can be briefly stir fried with spices, coconut and herbs. Vegetables and fruits can be stirred into yoghurt and dressed with sautéed spices.

Salad dressings are not used per se, but flavours are balanced with spices and coconut.  When fruits are used, or vegetables like cucumber and jicama, it can be simply spiced by mixing with chaat masala, black pepper and some lime juice.

So today, a salad of fruits with spices and peanuts. It is gorgeous, spicy and with a tang of mustard. I came across the recipe somewhere some time ago, and make it when pineapples are sweet and mangoes are available. There are many different types of mangoes in India, pineapples too. Today, I have used a sweet, green mango, but others with firmer flesh and tarter flavour can also be used. It is a great salad to serve with fiery food, or as part of a Summer lunch outside under the gum trees.

Similar dishes include a Collection of Kosumalli Salads, Sprouts and Pomegranate Kosumalli, Hesarubela Koshambari, Hawaiian Chilli Pineapple Salad, Longan and Green Mango Salad, Pomelo and Green Mango Salad, Cucumber Pachadi, and Kachumber.

Also try Madhura Pachadi with Tamarind.

Browse all of our Indian Salads, and all of our Salads. Our Mango dishes are here, and our Pineapple dishes are here. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.

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