Thursday, 6 August 2015

Horseradish and split chick pea salad

When two opinionated, strong-willed people come together, they usually end up with an argument.

Happily, salads are delightfully different, as I discovered while bringing two ingredients with strong personalities together!


Around a cup of grated horseradish
1/4 cup split chick peas (also called chana dal), soaked in water for at least two hours (they will swell to make up a volume of 1/2 cup)
Half a pear, julienned
A handful of finely chopped coriander
The juice of half a lemon
1 1/2 tsp oil
1/2 tsp mustard seeds
Salt to taste


Combine all the ingredients except the oil and mustard seeds, ideally with your hands. A little firm handling helps take the sharp edge off the horseradish.

Refrigerate for at least 30 minutes.  This will help the fiery horseradish blend with the distinct flavour of raw split chickpeas.

A couple of minutes before you're ready to eat, heat the oil in a little pan and add in mustard seeds. When they start popping, pour the hot oil on the salad and stir thoroughly.


The quantities in this recipe happen to be what I used today. But like with most salad recipes, you can vary the ingredients and quantities until you end up with a salad you like.

The heated oil and lemon tone down the sharpness of horseradish, making this salad child-friendly.