I have just come back from an awesome week in Berlin. I haven’t been to Germany since I was young and after spending the week exploring I have fallen in love with both the culture and the capital. On the final day I went to a traditional German restaurant in the city centre, where after a week of a diet mainly consisting of weißbier and chips I was grateful to finally find salad on the menu.
I ordered the Blattsalate der Saison (fresh Salad of the Season), which came with fruit, roasted almonds and curry dressing. When the salad was served it had red grapes, kiwi, apple and orange, with hot roasted almonds and a light curry dressing on top. Sounds odd but it was really refreshing and tasted delicious. So, below is my own attempt of Blattsalate der Saison.
I have mixed in chickpeas with the curry dressing, which was not in the original recipe served at the restaurant but it tastes delicious and makes the salad more substantial. Omit the chickpeas if you want the salad as a side, OR you can have curried chickpeas as its own side as they are super tasty! Don’t be scared to mix the fruit in – it turns a standard salad to something truly memorable.
This may be a German inspired salad, but all the fruit and vegetables used were bought at my local family run independent greengrocers, Gardener’s Patch on Gloucester Road in Bristol. I love trying to shop locally and at independently owned stores (this is why the blog is called Independent Kitchen. Check out the UK Independents Map for more local eateries. Please send me any businesses you know to firstname.lastname@example.org and I will add them to the map.
This recipe will serve 2-4 depending on whether it is a side or a main (or hunger).
Chickpea Almond Salad with Fruit and Curry Dressing
- ¼ Iceberg Lettuce
- 4 Plum Tomatoes
- ¼ Cucumber
- Handful Spinach
- ½ Red Bell Pepper
- Handful Red Grapes
- 1 Orange
- 1 Kiwi
- 1 Apple
- 100g Almonds
Curry Dressing with Chickpeas
- ½ Juice of Lemon
- 1 tsp Curry Powder (or a mix of cumin, coriander, tumeric and chilli)
- 3 tbsp Yoghurt (I used Icelandic Skyr, you can also use a vegan alternative – coconut would work especially well)
- ¼ tsp Salt
- Good grind of Pepper
- 170g Chickpeas (drained, from a 300g tin)
- A splash of water, to loosen if needed
- Heat the over to 200°C/ 390°F. Place the almonds on a baking tray and roast until smelling like baked cookies – 5-8 minutes. Remove and set aside.
- Meanwhile, slice the red onion into thin slices. Wash the salad ingredients, dry and chop into around 1 inch pieces. Halve the grapes. Place in a large serving bowl.
- Mix all the curry dressing ingredients together in a bowl, adding some water if the dressing is too thick.
- Serve the chickpeas, curry dressing, almonds and salad separately for guests to mix, or mix all together before serving.