SALADS WITH CHUTNEYS! WHAT’S NOT TO LOVE?

In Vegetarian Salad for Dinner (Rizzoli, $55), Jeanne Kelley shares recipes for nutritious and filling salads including ones with a desi twist with mung dal, chickpeas and tamarind and coconut chutneys!

CARROT, BULGUR, OLIVES, ARGULA, DATE, PRESERVED LEMON

3/4 cup quick-cooking medium-grain bulgur wheat

1 lb tender carrots, sliced

6 tbsp extra-virgin olive oil

1 garlic clove, finely grated

1/2 cup chopped pitted green olives

1/2 cup chopped preserved lemon*

2 green onions, sliced

4 cups wild argula

2 oz or more crumbled feta cheese (optional)

1/2 cup sliced Deglet Noor dates

1/4 cup fresh lemon juice

Aleppo pepper

Lemon wedges

Bring a pot of salted water to a boil. Add the bulgur and cook for 2 mins. Add the carrots and boil until just tender, 2-3 mins. Drain and transfer to a large bowl. Stir in 2 tbsp of oil and garlic and cool completely.

Mix in the olives, preserved lemon and green onions. Stir in the argula, cheese if using, and dates along with the remaining 1/4 cup oil and the lemon juice. Season with Aleppo pepper and serve with lemon wedges.

BLACK BEANS, BROWN RICE, SCORCHED KALE

2 cups freshly cooked brown rice

1 15 oz can black beans, rinsed and drained

1 small bunch radishes, trimmed and sliced into rounds

2 green onions, trimmed and sliced

1/4 cup chopped fresh cilantro

1-2 tbsp minced jalapeno chilli

1/4 cup fresh lime juice

1/4 cup extra-virgin olive oil

2 tsp ground cumin

1/2 tsp salt

12 kale leaves

2 avocados, sliced

3 oz crumbled feta cheese

1/2 cup toasted green pumpkin seeds for garnish

2 limes, cut into wedges

In a large bowl, combine the rice, beans, radishes, green onions, cilantro and jalapeno. Whisk together the lime juice, oil, cumin and salt for the dressing. Drizzle 1/4 cup over the rice mixture and stir to combine. Set aside.

On a gas burner: Using tongs, hold each kale leaf by the stem over an open gas flame set on high, turning until toasted and lightly charred at the edges, about 1 min per leaf.

On a grill: Heat a grill to medium. Lightly brush the grates with oil. Arrange the kale in a single layer and cook, turning once or twice, until just toasted and lightly charred at the edges, about 1 min per leaf.

Under the broiler: Arrange the leaves in a single layer on a heavy large sheet pan and char slightly on both sides.

Cool slightly and coarsely chop. Mix into the salad. Divide the salad among bowls and top with avocado slices. Sprinkle with cheese and pumpkin seeds. Drizzle the remaining dressing over the salad, garnish with the lime edges and serve.

POTATO, PEAS, MANGO, YOGHURT, SPICE, SPINACH

Dressing:

1 rounded tsp coriander seeds

1 scant tsp cumin seeds

1/3 cup plain whole milk yoghurt

1/3 cup sour cream or labneh

1 tsp ground turmeric

1 garlic clove finely grated

1/2 tsp salt

Salad:

1 lb baby potatoes, cut in half

1-1/2 cups frozen peas

1/2 cucumber, quartered lengthwise and sliced

1/2 cup chopped red onion

1 jalapeno chilli, seeded and finely diced

1/4 cup fresh cilantro, plus more

1 ripe mango, peeled and diced

4 cups baby spinach leaves

Nigella seeds, optional

For the dressing: Toast the coriander and cumin seeds in a heavy skillet over medium-high heat until fragrant, about 1 min. Cool slightly and grind coarsely in a mortar and pestle or in a spice grinder. Combine the toasted spices with the yoghurt, sour cream, turmeric, garlic and salt in a large bowl.

For the salad: Boil the potatoes in a saucepan of salted water until just tender, about 8 mins. Remove from heat; add frozen peas and let stand for 2 mins. Drain and cool completely.

Add the potatoes and peas to the dressing along with the cucumber, onion, chilli and cilantro.

Add the mango to the salad. Line plates with spinach and or mustard greens. Spoon the salad atop the greens and garish with cilantro. Sprinkle with nigella seeds if desired and serve.

* PRESERVED LEMONS

3 or 4 lemons

1/4 cup crystal kosher salt

Extra-virgin olive oil

Wash and dry the lemons and cut lengthwise into quarters. Place one lemon quarter into each of two 8-ounce jars. Sprinkle generously with salt. Repeat, nestling  lemon quarters into each jar to fill it completely, pressing gently and sprinkling with salt after each addition. Pour enough oil into the jars to cover the lemons by 1/2 inch. Seal the jars and refrigerate for one week before using.