Here, I share a nacho salad recipe from Kajal. A simple, easy and healthy but extremely colourful which is complimented on our blue platter to introduce our new range of serving-ware.
We love collaborating with Kajal’s Kitchen and are always inspired by her cooking recipes and methods. Kajal has much love and passion for her food and cooking which is captured beautifully in our hammered enamel range of products.
Nacho Salad – Serves 2-3 people
Ingredients:
For the Salad:
1 cup black chickpeas – Kala chana
1/2 green bell pepper finely chopped
1 medium onion finely chopped
Handful finely chopped coriander leaves
1/2 tsp Himalayan salt or as per taste
1/2 tsp green chillies finely chopped
1 cup cherry tomatoes halved
1 packet of Nachos
For the Mango and Mint Chutney:
3 green chillies
Handful fresh coriander leaves
Handful fresh mint leaves
1 raw mango
1/4 cup lime juice
1.5 tsp Himalayan salt or as per taste
1 1/2 tsp golden sultana
1/2 cup water
For the Yogurt Dressing:
1 cup home-made yogurt or any yogurt of your choice
1/4 tsp Himalayan salt or as per taste
1/2 tsp ground cumin
1/2 cup water
Garnish (Optional)
Handful fresh coriander leaves
1-2 finely chopped green chillies
Method:
1. To make the mango and mint chutney, add all the ingredients in a smoothie maker and blend into smooth chutney like paste. Taste and adjust the flavours according to taste.
2. To make the yogurt, pour yogurt in a small bowl, add water with the spices and mix well. Keep it aside.
3. To make the salad, in a mixing bowl, add Kala chana, coriander leaves, onions and peppers. Mix well.
4. On a serving plate, spread the Nachos around the plate. Then add the salad mix. Next drizzle the yogurt dressing followed by drizzle of mango and mint chutney.
5. Sprinkle fresh coriander leaves and green chillies as per preference and ENJOY!