1 4 | | 15 THE UCB COOKBOOK SIMPLE AND VERSATILE SALAD PICKLE LEAFY VEGETABLE Cooking instructions Ingredients Ingredients 1. Chop / slice everything. 2. Combine all your ingredients and enjoy! 1. Let your leafy greens soak in cold water for about 30 mins - that helps get rid of sand or grit. Meanwhile, boil the tomato so you can peel it easily, then chop. Chop the onion, garlic and ginger too. 2. In a bowl, toss together the chopped tomato, onion, garlic, ginger, turmeric, chilli powder (if using), salt and chillies. 3. After soaking, drain the greens well. Shake off any water and toss them into the bowl with the seasoned mix. 4. Bloom the spices: heat the oil with the spices until it’s hot - almost smoking. Then, pour it carefully right over the veggies in the bowl. You’ll hear it sizzle. That’s how you bloom the spices and get all that flavour. 5. Give everything a good mix so the hot oil coats the greens. And it’s ready! Eat it with rice, puffed rice, poha, roti…whatever you’re in the mood for. Something green e.g. lettuce, rocket, spinach, salad leaves Something crunchy – nuts or seeds of any kind Onion – any variety - red, white, spring Apple or pear Olive oil Something else – this is where you can go wild – boiled egg, tuna, cheese, beetroot, chicken, whatever you fancy! Why not try a different ingredient every time? Salt and pepper, to taste Leafy greens (spinach, kale, etc) Tomato 2 Garlic clove 1 White onion 1 Ginger 10g Green chillies (optional) 1-2 Turmeric powder, to taste Chilli powder, to taste Salt Cooking oil 2 tbsp Country of origin Fusion Country of origin Nepal Servings Up to you Servings 4-5 Recipe by Alma Aganovic Recipe by Nirajan Shah Cooking time 10 minutes Cooking time 30 minutes Cooking instructions
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