Ingredients
- 1.5 cm ginger, peeled and chopped
- ½ a green finger chilli
- 3 tablespoons rapeseed oil
- 2 tablespoons lemon juice
- 0.33 teaspoon ground cumin
- 0.33 teaspoon salt
- ¼ teaspoon ground black pepper
- 20 g fresh coriander, chopped
- 20 g fresh mint leaves, chopped
- 20 g fresh dill leaves, chopped
- 120 g mixed leaves (e.g. lamb’s lettuce, baby chard and spinach)
- 50 g walnuts, chopped
- 80 g curd cheese, or cream cheese like Philadelphia
How to Make It
- First make the dressing. Use a pestle and mortar to pound the ginger and green chilli until they disintegrate. Add the oil, lemon juice, cumin, salt and black pepper, and mix well.
- Place the herbs and leaves in a serving bowl, scatter over the walnuts and dot teaspoon-sized balls of cheese around the salad. Just before serving, toss through the dressing.
