Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Rohit Ghai's tawa salad
Serves 4 Starters and mains
Ingredients
- 100g small golden or red beetroots, washed
- 8–10 asparagus spears, peeled and trimmed
- 2 carrots, cut into 5cm batons
- 6–8 French beans, halved
- 6–8 broccoli florets or tenderstem broccoli
- 1tbsp kasundhi (Indian mustard paste; optional)
- ½tsp coarse black peppercorns
- 1tbsp olive oil, plus extra to griddle
- 25g onion, chopped
- 1tbsp chopped fresh ginger
- 1tbsp chopped coriander leaves
For the dressing
- 50ml olive oil
- ½ bunch coriander roots
- ¼tsp ground black pepper
- juice 1 lime
- ¼tsp sugar
Method
Preheat the oven to 180C/160C F/Gas 4. Wrap the beetroots in foil and roast for around 10–12 minutes.
Bring a pan of water to the boil, add salt and blanch the asparagus, carrots, beans and broccoli. Drain the vegetables, then drop into a bowl of ice-cold water and set aside.
When the beetroots are ready, allow them to cool, then unwrap and cut them into 5cm batons, similar to the carrots.
Drain the vegetables in the bowl of cold bowl and transfer them to another bowl with the beetroot. Add the kasundhi, if using, peppercorns, oil and a little salt. Mix well and leave to marinate for 15–20 minutes. Blitz together all the ingredients for the dressing in a blender.
Heat a non-stick griddle pan and add a few drops of oil. Add the marinated vegetables in one layer and griddle them evenly. Transfer to a bowl and add the onion, ginger, chopped coriander and dressing. Mix well and serve warm.
This recipe was taken from the January/February 2021 issue of Food and Travel. To subscribe, click here.
Advertisement