Indian-inspired Crunchy Veg Salad
with Mango Chutney-Yogurt Dressing and Tandoori Cashew Nuts
Inspired by Bombay chaat, this vibrant vegetable salad is packed with crunch, colour and a tangy fruit chutney-yogurt dressing that ties it all together.
Cals 285 · Prot 8 · Carbs 40 · Fat 12
Global Eats
Vegetarian
20 min
Inspired by Bombay chaat, this vibrant vegetable salad is packed with crunch, colour and a tangy fruit chutney-yogurt dressing that ties it all together.
Cals 285 · Prot 8 · Carbs 40 · Fat 12
Global Eats
Vegetarian
Ingredients
Salad
Cucumber
1 Piece
Cherry tomatoes
150 Grams
Grated carrot
150 Grams
Pomegranate kernels
125 Grams
Crispy onions
10*11*
30 Grams
Dressing
Fresh coriander
15 Grams
Lemon
1 Piece
Natural yogurt
4*
170 Grams
Mango chutney
50 Grams
Cumin powder
2 Grams
Tandoori nuts
Cashew nuts
2*
30 Grams
Tandoori masala
2 Grams
Allergens
*10 Wheat, *11 Gluten, *4 Milk, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1189 / 285 |
| Fats (g) | 12.3 |
| of which saturated (g) | 2.4 |
| Carbohydrates (g) | 40 |
| of which sugars (g) | 24.2 |
| Fibers (g) | 6.7 |
| Proteins (g) | 7.6 |
| Salt (g) | 0.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Chop the cucumber into half moons.
- Chop the cherry tomatoes in half.
- Pick and roughly chop the coriander leaves.
- Cut the lemon into wedges.
2 Make dressing
- In a bowl, combine the yogurt, mango chutney, cumin powder, half the chopped coriander and a squeeze of lemon juice, to taste.
- Season with a pinch of salt and pepper.
- Mix until smooth and set aside.
3 Toast nuts
- Heat a small pan over medium heat with a drizzle of oil.
- Add the cashews, tandoori masala (spicy!), and a pinch of salt.
- Toast for 2–3 min until golden and fragrant.
- Set aside.
4 Toss salad
- In a large bowl, add the grated carrot, chopped cucumber and cherry tomatoes and the pomegranate kernels.
- Add a squeeze of lemon juice, to taste, and gently toss to coat.
5 Serve
- Spread the yogurt dressing onto a large plate or platter.
- Top with the tossed salad, crispy onions, and tandoori cashews.
- Serve the Indian-inspired Crunchy Veg Salad garnished with the reserved coriander, alongside your next Indian dinner.
Tip! Alternatively, drizzle over the yogurt as a dressing!
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?