Trifle bowl coronation salad
Transform coronation chicken by adding mango chutney, creamy tahini and nigella seeds. Use it in this colourful layered salad or as a sandwich filling
Peanut lime salad
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 60g plain peanuts
- 1 tsp black mustard seeds
- 10 fresh curry leaves
- 1 red onionroughly chopped
- 1 large potatochopped into 1cm cubes
- ½ tsp ground turmeric
- 300g ricecooked and cooled
- 1 Ruby or Little Gem lettuceroughly chopped
- ½ cucumberdeseeded and roughly chopped
For the dressing
- 50ml olive oil
- 50ml lime juice
- 1 tsp Dijon mustard
Nutrition: Per serving
- kcal419
- fat26g
- saturates4g
- carbs34g
- sugars5g
- fibre3g
- protein10g
- salt0.8g
Method
step 1
Heat the oil in a frying pan over a low heat and cook the peanuts for 5 mins until roasted and golden. Add the mustard seeds and curry leaves and sizzle for a few seconds.
step 2
Add the onions, potatoes and 2 tbsp water, then cover and cook for 10 mins until the potatoes are soft. Remove from the heat, add ½ tsp salt and ¼ tsp freshly ground black pepper, and mix well. Leave to cool slightly, about 30 mins.
step 3
Transfer to a large bowl and add the remaining ingredients.
step 4
Mix the dressing ingredients together in a separate small bowl, pour this over the salad, toss well to coat everything, and serve.
