Indian Spiced Courgette & Pomegranate Salad

I have been working on a lot of recipes lately and have quite a backlog of ones that I want to put on this blog so I might have to start posting more than one at a time or just save them for times when I can’t think of anything to make, who knows?

This morning I got up and did my usual sunday morning bake, making soda bread, onion marmalade and a wonderful fruity baked oatmeal. All these are photographed and being got ready to be posted so watch this space for some great recipes that anyone would love on a sunday!

Now to the recipe which is an Indian inspired dish and one that is perfect as the weather gets warmer. If you make curry on a regular basis you will know that it is hot work and takes time so when the weather is warm can be hard to do. However this salad is a flavoursome dish that would be perfect on warm days or as an accompaniment to any spicy dish.

When eating curry it is always good to have a bit of yoghurt around as it can balance out any hot flavours and bring your mouth back to feeling normal. One of the major components of this dish is a spiced yoghurt which is gorgeous on its own but also the perfect compliment to the rest of the courgette and pomegranate. It is also a very quick and easy dish to through together when you don’t have a lot of time.

Indian Spiced Courgette & Pomegranate Salad

Serves 2

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Ingredients

1 Large Courgette, Sliced

2 tbs Olive Oil (mild or medium)

1/2 tsp Black Mustard Seeds

1/2 tsp Cumin Seeds

1/2 tsp Onion Seeds

1 Large Dried Chilli

6 Curry Leaves

125g/1/4 Cup Coconut Yoghurt (or vegan yoghurt of your choice)

1 tsp Xylitol

2 tbs Pomegranate Seeds (about 1/4 of a pomegranate)

Salt & Pepper to taste

Instructions

1. PreHeat Oven to 180C/350F/Gas Mark 4.

2. Combine the courgettes and 1 tbs of olive oil in a baking dish and bake in the oven until soft but so it still has a slight bite, about 15-20 mins.

3. Meanwhile heat the other tbs of oil in a non stick pan and add the mustard, cumin and onion seeds and cook on a medium heat until the mustard seeds start to pop (a couple of minutes) then add the chilli and curry leaves and cook for about 10 more seconds.

4. Combine the seed mix with the yoghurt and xylitol, making sure it is properly combined.

5. To serve place the courgette slices flat on a plate with a gap in the middle. Place the yoghurt in the middle and top with pomegranate seeds, season with salt and pepper. Can be served warm or cold.