Red Grain Kosambari
This South Indian salad has been brought up to date and given a refreshing make-over, true to its’ original form using lentils, we’ve upgraded these to sprouting moong beans, tumbled with red grain quinoa, naturally sweetened with roasted squash and red peppers crowned with curry leaf toasted cashew nuts and coconut. One word, sublime.
Serves 4
- 1tbs rapeseed oil
- 2 tsp toasted sesame oil
- 3 tbsp extra virgin olive oil
- 2 red chillies, seeded and finely chopped
- Juice and zest of 1 lime
- 2 tsp black onion (nigella) seeds
- Salt and 1 tsp honey to season
- 200g butternut squash, diced
- 175g red pepper, roughly chopped
- 1tsp cumin seeds
- salt and pepper to season
- 60g bulgar wheat
- 30g white quinoa
- 30g red quinoa
- 1.5ltr water
- 80g broccoli florets, steamed al dente
Tarka
- 2tbs coconut oil
- 1tsp fennel seeds
- ½ red onion
- 2tsp dried curry leaves
- 1tsp garam masala
- 3 tbs cashew nuts
- 2tbs desiccated coconut
Garnish
- 2 tbs sprouting moong beans
- 1 tbs lime juice
- 1 red chilli, de-seeded and slice diagonally
- 1 tbs crumbled goats cheese (optional as vegan free)
How To Make Red Grain Kosambari
Pre-heat the oven to 180C
- Coat the squash and pepper in the rapeseed oil and dust with the cumin seeds, season with salt and pepper. Roast on a baking tray for 30 mins. Remove and allow to cool.
- Rinse the bulgar wheat and quinoa a few times until the water runs clear when strained.
- Boil the 1.5ltr of water and when simmering add the bulgar wheat and quinoa and cook for around 10 minutes or until cooked through, drain and cool.
- Steam the broccoli until al dente. Allow to cool then use a bowl to mix everything through.
- Use a large frying pan, heat the coconut oil over a medium temperature and add the fennel seeds, cooking for a minute until the oil is perfumed.
- Add the onion, curry leaves, garam masala and cashew nuts, cook for 4-5 minutes until the onion is soft and the ingredients are coated. Add the desiccated coconut and sauté for 2-3 minutes until toasted and the Tarka ingredients are crispy and tanned. Mix all the ingredients into the quinoa salad.
- Serve and garnish with the sprouting moong beans, scatter the chill and crumble over the goats cheese. Pour the lime juice over the salad and serve.
Lime & Chilli Dressing
- 2 tsp toasted sesame oil
- 3 tbsp extra virgin olive oil
- 2 red chillies, seeded and finely chopped
- Juice and zest of 1 lime
- 2 tsp black onion (nigella) seeds
- Salt and 1 tsp honey to season (optional as vegan free)
Using a mixing bowl, combine all the ingredients until glossy.
Red Grain Kosambari
This South Indian salad has been brought up to date and given a refreshing make-over, true to its’ original form using lentils, we’ve upgraded these to sprouting moong beans, tumbled with red grain quinoa, naturally sweetened with roasted squash and red peppers crowned with curry leaf toasted cashew nuts and coconut. One word, sublime.
Serves 4
- 1tbs rapeseed oil
- 2 tsp toasted sesame oil
- 3 tbsp extra virgin olive oil
- 2 red chillies, seeded and finely chopped
- Juice and zest of 1 lime
- 2 tsp black onion (nigella) seeds
- Salt and 1 tsp honey to season
- 200g butternut squash, diced
- 175g red pepper, roughly chopped
- 1tsp cumin seeds
- salt and pepper to season
- 60g bulgar wheat
- 30g white quinoa
- 30g red quinoa
- 1.5ltr water
- 80g broccoli florets, steamed al dente
Tarka
- 2tbs coconut oil
- 1tsp fennel seeds
- ½ red onion
- 2tsp dried curry leaves
- 1tsp garam masala
- 3 tbs cashew nuts
- 2tbs desiccated coconut
Garnish
- 2 tbs sprouting moong beans
- 1 tbs lime juice
- 1 red chilli, de-seeded and slice diagonally
- 1 tbs crumbled goats cheese (optional as vegan free)
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