Indian Horse Gram and Pomegranate Salad

Horse Gram is highly nutritious and in fact we have fallen in love with its earthy taste. We love that the lentils hold their shape even when cooked really well – it makes them so perfect for salads.

You can make herby salads with horse gram, with loads of chopped soft herbs, lemon and garlic. Or use them as a base for Wintery roasted vegetables. Mix them with feta, onion, tomato and radish. Today we make a kosumalli style salad with the lentils.

Kosumalli is usually a light and refreshing salad. This salad is great in transitional seasons or Winter, or on cooler Summer days. It is REALLY good, and we hope you enjoy it.

Read more about Horse Gram (aka Kulthi Bean). It is easily purchased in Indian shops.

Similar dishes include Sprouts and Pomegranate Kosumalli, Cucumber Kosumalli, and Sprouts Usal.

Browse all of our Horse Gram recipes and all of our Indian Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn recipes.

Continue reading “Indian Horse Gram and Pomegranate Salad”

Walnut and Pomegranate Dip

This is a particularly great dip or spread for Autumn. You know that we love our dips and spreads, and this one makes use of our home made pomegranate molasses and the unshelled walnuts that are commonly available in the local area. Pomegranate Molasses makes great dips and spreads when mixed with any nut butter, tahini or miso.

This paste is simple to make using the food processor and easy to pull together when unexpected guests arrive. We love those sorts of recipes.

Similar recipes include Grilled Eggplant with Walnuts and Pomegranate, Broad Bean Dip, Orange and Pecan Cream Cheese, and Green Olive Tapenade.

Browse all of our Dips and Spreads, and our Pomegranate recipes. Or explore our Early Autumn dishes.

Continue reading “Walnut and Pomegranate Dip”

Burghul, Pistachio and Tomato Salad

Burghul seems to be used mostly a Winter grain, but I would like to reassure you that Summery Salads based on Burghul are terrific. Juicy with ripe tomatoes, fragrant with Pomegranate Molasses, crunchy with nuts, cooling with cucumber and herbs. A perfect fit for a lunch on a hot day, sitting under the grapevines.

Similar recipes include Çorban Salatası, Burghul Salad with Olives, Hazelnuts and Pomegranates, Cauliflower and Burghul Kitchari, and Burghul and Mung Kitchari.

Browse all of our Burghul recipes, our Burghul Salads and all of our Salads. Or explore our Early Summer dishes.

Continue reading “Burghul, Pistachio and Tomato Salad”

Salad-e Khiar-o Anar | Cucumber Pomegranate Salad

Since discovering golpar, I have been looking at ways to use it. This lovely salad has its origin in a book by Najmieh Batmanglij, New Food of Life: Ancient Persian and Modern Iranian Cooking. It is quite a terrific salad, with the flavour bursts of pomegranate kernels, the tang of the lime, golpar and salt, the freshness of mint and the cooling taste of the cucumber. It is a remarkable mix of flavours and is totally gorgeous. It would make a great Xmas Salad with those lovely colours.

Golpar is the powder made from the seeds of Iranian Hogweed, and you can read more about it here. Pick up some of the powder or the seeds at a Middle Eastern or Afghan grocery. If you can only find the seeds, grind them to a powder in a spice grinder.

Similar recipes include Salted Cucumber Salad, Pomegranate Salsa, Tomato and Pomegranate Salad, and Golpar Namak.

Browse all of our Cucumber recipes, our Pomegranate recipes and our Salads (lots of them). If you are just looking for Cucumber Salads, they are here. Or explore all of our Early Summer dishes.

Continue reading “Salad-e Khiar-o Anar | Cucumber Pomegranate Salad”

Sprouts and Pomegranate Kosumalli

Kosumalli is such an easy salad to make, and it is also the type of salad where you can use up what ever is on your kitchen bench – not only sprouts, pomegranates and onions as in this recipe, but also ginger shreds, green tomato, red tomato, capsicums of any colour, some shredded beetroot (but watch the colour will taint every other ingredient), daikon radish, spring onions and spring onion greens, chives, green mango, and so on. You can also micro-plane the zest of the lime or lemon and add that to the salad. This is a great way to bump up flavours and minimise waste.

Kosumali salads are dressed with lemon or lime juice, and the oil component of a dressing is provided by the ghee in the tadka. They are utterly delicious, tangy, sweet, sour, hot, refreshing.

If you want to make your own Kosumalli, use the basic recipe below for a Sprouts Kosumalli, then add what you have available. Kosumalli dishes demand strong flavours – the bite of onion, the sour of lemon and pomegranate, the sweetness of coconut, the crunch of sprouts. This is the only brief for you as you create your own salad.

Similar recipes include Mango and Pineapple Salad, Cucumber Kosumalli, and Daikon Kosumalli.

Browse all of our Kosumalli dishes and Mung Sprout dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.

Continue reading “Sprouts and Pomegranate Kosumalli”

Olive, Pistachio and Pomegranate Salad

In the Middle East and places like Afghanistan and Turkey, Pomegranates are all the rage, and the pairing of olives, pomegranate and nuts is rather common as you get closer to the Mediterranean. We have used Pomegranates with Walnuts and Pistachios before, with just Walnuts, with Hazelnuts, and today we use just Pistachios. This one is a herbaceous salad, and absolutely divine.

The dressing has the Middle Eastern spice, Golpar, in the dressing. This is available from Middle Eastern and Afghan groceries. You might need to buy the seeds (they look like lacy butterfly wings) and grind your own. It is a beautiful spice, but if you can’t find it, leave it out.

Similar recipes include Cucumber and Pomegranate Salad, Roasted Cauliflower and Hazelnut Salad with Molasses, Burghul Salad with Olives, Hazelnuts and Pomegranates, and Tomato and Pomegranate Salad.

Browse all of our Pistachio dishes, Pomegranate recipes and our recipes using Olives. All of our Salads are here. Or explore our Early Summer collection of recipes.

Continue reading “Olive, Pistachio and Pomegranate Salad”

Carrot and Mung Bean Sprouts Kosumalli

It is another 43C day, as I write, and the whole of Australia is in the grip of a heatwave. So we look for refreshing and cooling salads each day. Kosumalli salads from South India fit the bill perfectly. With fresh raw ingredients mixed with coconut and dressed just with lime or lemon juice, they are what we crave in the heat.

I wonder about the origin of these salads – raw ingredients are uncommon in India, so perhaps they were a consequence of the British occupation. If you know, can you enlighten us?

Similar recipes include Sprouts and Pomegranate Kosumalli, Mung Sprout and Edamame Salad, Mushroom and Mung Sprout Salad, and Bean Sprout Sundal.

Browse all of our Kosumalli dishes and Mung Sprout dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.

Continue reading “Carrot and Mung Bean Sprouts Kosumalli”

Burghul, Walnut, and Tomato Salad with Pomegranate

This is a salad with flavours of the Middle East, taking burghul and tomatoes and mixing them with spices, walnuts and pomegranate molasses.

It is a lovely salad, so well suited to Autumn and early Winter (if you can still get good tomatoes). Burghul is available from Middle Eastern groceries – our local shop has about 5 different varieties. This salad uses fine burghul.

Are you after other Burghul dishes? Try Burghul, Walnut and Yoghurt Salad with Pomegranate, Tomato and Walnut Salad with Pomegranate Dressing, A Quick Burghul Salad with Olives, Pomegranate and Hazelnuts, and Cauliflower, Mung Bean and Broken Wheat Kitchari.

Browse all of our Burghul dishes, and all of our many many Salads. Or take some time to browse our Early Winter dishes.

Continue reading “Burghul, Walnut, and Tomato Salad with Pomegranate”

Fennel and Feta Salad with Sumac and Pomegranate

Fennel is a capricious vegetable, pretending to be summery with that fresh, crisp taste that needs nothing more than some salt and olive oil before it lands on the table. But only sorry specimens of fennel are available through Summer, and at exorbitant prices. But as Autumn wanes and winter pikes its head around the corner, fennel appears with bulbs big and firm, and the prices plunge.

Before the cold weather hits, it is important to taste some of those minimal dishes with fennel. I promise, if you slice fennel thinly, drizzle with olive oil and sprinkle with salt, your salad dish might not make it to the table. It becomes so more-ish that it can be completely polished off in the kitchen before the rest of the meal is finished.

And blessings continue in the late Autumn. All of a sudden pomegranates fill the green grocers’ shelves again. Those ruby red kernels that add sheer joy to any dish and look divine at the table. These kernels of happiness also speak of Summer, but it must be of Summer-gone, because Autumn and early winter is their real season.

Fennel and pomegranate, unsurprisingly, make a great match in the salad bowl. One crunchy and liquorishy, and the other slightly tart and juicy. Ottolenghi in his book Ottolenghi, pairs them with feta and sumac. This must bring four of Ottolenghi’s most loved ingredients together – he uses them a lot.

He recommends Greek feta for the bite that it gives, but I have fallen in love with a more Middle Eastern feta, one that I can get from the local Afghan grocery. It is creamier and gentler, and I adore it. In this recipe, use your favourite feta too.

Would you like more Fennel recipes? Try Fennel with Almonds and Raisins, Grilled Fennel with Saffron Crumbs, Braised Fennel with Capers, Olives and Ricotta, Fennel, Potato and Tomato Salad with Garlicky Mayonnaise, Grilled Fennel with Fresh Mozzarella, and Fennel a la Grecque.

Or some Pomegranate dishes? Try Pomegranate Molasses, Pomegranate Salad with Green Coriander and Lime, and Crab Apple and Pomegranate Jelly.

Browse all of our Fennel dishes, Pomegranate recipes and the Ottolenghi dishes that we have made. All of our Salads are here. Or explore our Late Autumn collection of recipes.

Continue reading “Fennel and Feta Salad with Sumac and Pomegranate”

Cauliflower “Shawarma” with Pomegranate and Tahini

Cauliflower has been used for ages as a vegetarian answer to the classic Middle Eastern Shawarma recipe. The cauliflower is roasted with a range of spices including toasted cumin and coriander, cinnamon, allspice, nutmeg, and sumac. In this recipe, the cauliflower is then dressed with tahini, pomegranates, pine nuts and rose petals. Beautiful Middle Eastern flavours.

This particular recipe, they say, originally came from Josh Katz of Berber and Q, and it is such a beautiful dish. It has sweetness, tartness, creaminess, ‘burntness’ (umami), warmness from the spices and a fragrance that brings the bazaars of the Middle East to your table. Its such a great dish.

Are you looking for Cauliflower recipes? Try Life Changing Fried Cauliflower, Cauliflower Gratin, Achari Gobhi, Burghul and Cauliflower Salad with Hazelnuts, South Indian Cauliflower Soup, Cauliflower Kitchari and Slow Cooked Cauliflower with Lime and Spices.

Or some Middle Eastern recipes? Try Rice and Orzo, Saffron and Rose Scented Aubergines, and Semi Dried Tomatoes with Pomegranate Molasses.

You can also browse all of our Cauliflower Recipes, all of our Middle Eastern Recipes and all of our Pomegranate dishes. Or take some time to check out our Mid Autumn dishes.

Continue reading “Cauliflower “Shawarma” with Pomegranate and Tahini”