Indian Salad and a Funky Tablecloth

Indian salad on bright funky tableclothAfter waking up to grey skies once again, we decided there was nothing for it but to brighten up our day by preparing a colourful feast. As much as we love a touch of grey for interiors, it’s all getting rather samey when it comes to the dreary British summer. We had a ‘glut’ of mint in the garden this year, so thought we would weave a few sprigs into our plans. We finally decided upon an Indian salad based upon Kachumber to accompany a homemade aubergine and coconut curry. We laid the table with a bright, funky tablecloth and transported ourselves away to somewhere balmy and exotic.

Indian salad home grown mint The very small 'glut' of mint in our bijou garden

Indian salad ingredients

At its most simple, Kachumber is a combination of thinly sliced cucumber, onion, tomatoes and chilli tossed with lemon juice. It's really more of a fresh salsa than a salad, and gives an extra dimension and texture to Indian food.

Indian salad preparation

Our recipe has a few extra touches to make it all the more delicious. We perform some special magic with the onion, which turns it an amazing pinky colour. This recipe can be adapted as you see fit, adding whatever vegetables or salad you have available or is in season. Anyway, do try this Indian salad – it’s sooooo delicious and nutritious!

Indian salad and aubergine curry on funky tablecloth

Ingredients You Will Need
Salad ingredients

½ cucumber

2 tomatoes

1 red pepper

1 yellow pepper

1 red chilli (or ½ if you prefer things less hot)

Smallish bunch of mint

Smallish bunch of coriander

1 medium red onion

¼ teaspoon each of sugar and salt

Juice of half a lemon

Dressing ingredients

Olive oil

Juice of two limes

Salt and freshly ground pepper

Dressing Preparation

To prepare the dressing just whisk up the ingredients. Leave to one side until you are ready to eat.

Indian salad veggie curry on a funky bird tablecloth Our funky tablecloth embellished with birds provided the perfect backdrop for our Indian feast

Indian Salad Preparation

Slice the red onion in half and slice as finely as possible. Put the onion slices into some boiling water and simmer for 5 minutes. Place the juice of half a lemon into a bowl with quarter of a teaspoon of caster sugar and about the same of salt. Drain the cooking liquid and add your onion strips to the lemon juice. Leave to marinade for 15 minutes and watch the onion turn pink - it matches our bird tablecloth!

Whilst the onion is marinating finely slice the peppers and cucumber into long thin batons.

Finely chop the chilli and tomatoes.

Next finely chop all the fresh coriander and mint.

Once you’ve done your chopping, combine all the ingredients. Place into a serving bowl and, just before you're ready to eat, pour over the lime dressing.

Indian salad with aubergine and coconut curry

Serve alongside a curry of your choice. We made an auberine and coconut curry, which we served with some basmati rice cooked with cardamom and mustard seeds. Oh and a bottle of icy cold Rose, so we could pretend it was a warm summer's day.

The colours of the Indian salad looked so rich and vibrant against the background of our funky bird tablecloth. Mr Blue Sky didn’t come out once all day in Hastings, but this Indian feast certainly did brighten up our day.

Indian salad feast

Images by Pompom & Twiddle - photography Dominic / styling Bryony