A crunchy salad of red, yellow and green peppers with roasted peanuts, cucumber, carrots and celery, dressed with lemon, dill, mint and celery leaves. Just before serving, olive oil mixed with sesame seeds is poured over the top. It's colourful, filling and full of protein.
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A big, bright salad of red, green and yellow peppers, boiled peanuts, sweet corn, grapes, apple and coconut, tossed in a sweet-sour passion fruit and mint dressing. It is very popular at big parties: it looks festive, keeps its crunch and is easy to double. Serve it on a bed of crisp lettuce.
A simple, tangy dip made with thick home-made cottage cheese (hung yogurt) or ready-made sour cream, seasoned with garlic, chilli, black pepper and vinegar. Serve it cold with crisps, nachos and jacket potatoes. The book's other dips use this as their 'sour cream'.
A crunchy, raita-like dip of sour cream packed with cucumber, coloured peppers, carrot and onion, with fresh coriander, green chilli and cumin. Chill it for a few hours so the flavours blend. Serve it with rice, naan or pitta.
A crunchy Indian-style salad of finely shredded cabbage, fresh coconut, fried red peanuts and cashews, with plenty of chilli. The lemon dressing is tempered: mustard seeds are popped in hot oil first, which gives it a lovely nutty flavour. Serve it as a side with dal and rice, or with any Gujarati meal.
Soft bulgar wheat topped with fennel wedges roasted with orange peel and juice until sweet and charred, then tossed with cherry tomatoes, olives, parsley and mint. It is fresh and filling, good as a light main course or alongside grilled vegetables and paneer. Serve it warm or at room temperature.
A fresh, crunchy salad of home-sprouted mung beans with juicy pineapple, coconut, cucumber and cherry tomatoes, dressed with orange juice, balsamic vinegar and olive oil. It is light, sweet and tangy, full of protein, and makes a healthy lunch on its own. Chill everything well, and add the lettuce at the last minute so it stays crisp.
A crunchy salad of red, yellow and green peppers with roasted peanuts, cucumber, carrots and celery, dressed with lemon, dill, mint and celery leaves. Just before serving, olive oil mixed with sesame seeds is poured over the top. It's colourful, filling and full of protein.
Crisp samosa-pastry cones stuffed with paneer, spring onion, coconut, aniseed and green chilli, dipped in batter and rolled in sesame breadcrumbs before frying. They look impressive on a party platter. Serve with red, green and tamarind chutneys.
A layered party dip: creamy cream cheese and feta sandwiching a bright green basil, spinach and parmesan pesto and a layer of sundried tomato paste. It's set in a lined bowl, then turned out so the layers show. Serve it with pieces of bread or crackers.
Vegan
Gluten free
Spicy
