Turmeric roasted potato, roast corn and kiwi berry chaat
Chaat means ‘to lick’ in Hindi, Gujarati and several other Indian languages. Chaats are usually salads whose ingredients can vary according to the time of year but usually include seasonal fruit. They are quick and simple to make, especially if you use ready-made chaat masala, which is available in Waitrose, Ocado and Indian shops. Chaat masala always contains amchur (mango powder), ground cumin and black salt.
This seasonal version uses fresh corn and kiwi berries – both of which are at their best in mid and end of September. Kiwi berries have 70% more vitamin C than normal kiwis.
Ingredients (serves 2 people for a lunch, 4 people as a side)
For potatoes
450g potatoes, peeled and cut into 2cm dice
½ tsp of turmeric, I like Wunderworkshop as it is ethical and sustainable
1 tsp panch phoran spice mix
1 tbsp olive oil
Salt to taste
For chaat
1 red pepper, cored and diced
1 cob of corn
Half a red onion, diced
150g baby plum tomatoes, halved
150g kiwi berries, halved - these are from Berryworld
A small handful of coriander (10g), roughly chopped
A handful of mint leaves (10g)
For dressing
Juice of ½ a lemon
1 tsp chaat masala
45ml extra virgin olive oil, I use award winning The Gay Farmer
- Preheat the oven to Gas mark 4/ 375F/ 180c.
- Parboil the diced potatoes for 6 minutes.
- Mix together the potatoes with the olive oil, panch phoran spice mix and turmeric and arrange on a lined baking tray. Roast for 45 min or until crispy on the outside and soft in the middle.
- Roast the corn for 30 - 35 minutes.
- Meanwhile, mix together the lemon juice, extra virgin olive oil and chaat masala to make the dressing. Season to taste.
- Once the corn is roasted, allow to cool and remove the kernels from the cob.
- Mix together the red pepper, tomatoes, corn kernels, roast potatoes, kiwi berries and chopped coriander.
- Arrange on a platter, scatter over the mint leaves and drizzle over the dressing. Season to taste.
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