This salad was inspired by a recent shopping expedition at Brent Cross in London. Having often made do with whatever sandwich I can find so that I can return as quickly as I can to the task at hand (ie an urgent shoe hunt), I was excited to come across a hitherto unnoticed place serving a massive array of salads and huge toasted panini or foccaccia sandwiches. I was also delighted to see my mother-in-law polish off her entire (and very generously portioned) salad.
The dressing is mine – coconut and cummin to add a bit of an eastern touch which I think goes well with the tropical fruit. And I believe the restaurant served their figs and mango on a bed of arugula, whereas I use spinach and have added some pine nuts and toasted pumpkin seeds for bite.
spinach, bed of
mango, a ripe one, sliced
fig, sliced, 2
pumpkin seeds, toasted
yoghurt, full fat, 4 tbsp
coconut milk (optional), 2 tbsp
rice wine vinegar – 1 tbsp (or lemon juice)
poppy seeds, 1 tbsp (roast them first)
cummin, ground – 3/4 tsp
salt and pepper, to taste
canola oil, 2 tbsp (optional)
Layer the salad, spinach first, arrange mango and figs as you wish
Sprinkle the seeds over
Whisk all the dressing ingredients together and drizzle over the salad. Yum!