If your calendar is anything like ours, we are pretty booked up between now and Christmas. Our weekdays are filled with school, ballet classes, swim lessons, and gymnastics classes – oh and work, of course. While our weekends are filled with lots of dinners, parties, festivities and fun. Yes the silly season has arrived – bringing with it lots of good times and, inevitably, an abundance of good food!
Last weekend was no different. We took a whirlwind trip to Sydney for a work dinner for the hubs. Then we headed out for a fantastic degustation dinner to celebrate our 10 year wedding anniversary on the Saturday, followed by an afternoon indulging in an Indian feast superbly put together by my mother-in-law. Having eaten an abundance of rich foods the days before, I decided to bring an Indian-inspired salad to the dinner, with a view to balancing out the hearty curries and chapatis with a little green.
The salad itself, was rather simple – just crunchy cos lettuce, cucumbers and sliced radishes – surrounded by some pappadums that I had cooked in the microwave. But the real star of the show was the mango chutney dressing – made with mango chutney (of course), mayonnaise, lime, olive oil and ginger. Blended to perfection – and serving as not only a salad dressing – but a tasty little dip for the pappadums too.
Indian-inspired, and rather refreshing after a weekend of great food!
| Prep Time | 10 minutes |
| Servings |
people as a side dish
|
- 1 tbs olive oil
- 3 tbs lime juice
- 2 tbs mango chutney
- 2 tbs mayonnaise
- 1 tsp minced ginger
- 2 baby cos chopped
- 1 bunch radishes sliced
- 1 cucumber sliced
- 10 pappadums
Ingredients
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|
- To make the dressing - blend the olive oil, lime juice, mango chutney, mayonnaise and ginger until well combined. Pour into a small bowl, and place in the middle of a large salad platter.
- Place the lettuce, cucumber and radish around the platter. Arrange the pappadums around the outside.
