This colorful salad has lettuce, winter melon raddish, roasted butternut squash, shrimp and I topped it with spicy cilantro chutney mixed with mayonnaise and yogurt. This is one of the most delicious Indian inspired salad I have eaten so far. As it was uber tasty, this made its way to my pop-up dinner.
1CupRoasted Butternut Squashcubed and roasted in a cast iron pan for 20 minutes with coconut oil and 1/4 cup water
HandfulCooked Shrimp (Tiny)
For The Dressing
¼Cup Greek Yoghurt
For The Samosa Bites
Heat oil and once hot, add the cumin seeds and sauté for a minute. Throw in the potatoes, garam masala, peas and water. Cook covered for 15-20 minutes until the potatoes are well cooked. Switch off the heat and mash them to a smooth puree with the back of the spoon or hand-masher. Once cooled, add cilantro and salt. Mix well to combine and set aside.
Heat oil in a large pan to 375F.
While oil heats, start working with the wonton wrapper. I used 10x10cm wonton wrapper squares. They were perfect to make bite sized samosas. Place the potato filling in the centre and smear it over the wonton wrapper leaving the little space along the corner. Fold from one corner to another to form a triangle. Seal the edges with water. Make 20-25 samosa bites and set aside.
Deep fry them until brown and crispy.
For The Salad
Slice the butternut squash (without the skin and seeds) into small cubes. Heat about a tablespoon of coconut oil and roast the butternut in a cast iron pan with water until cooked, about 15-20 minutes. Remove and let it cool.
Mix the ingredients listed under “salad dressing” and set them aside
In a small serving bowl, place the crunchy lettuce, pickled winter melon radish, butternut squash, onions, tomatoes shrimp and broken samosas. Drizzle the dressing on top. Serve immediately.