A refreshing side or light starter, this fruity salad from chef Peter Joseph is a signature dish on the Tamarind restaurant menu. With the crunch of apples and pumpkin seeds, soft stone fruit and a spiced, citrus dressing, it's a great recipe to spice up your salad repertoire.
Begin by gently toasting the cumin seeds in a dry frying pan over a medium heat, tossing the pan to ensure they toast evenly. Allow to cool slightly, then crush the seeds in a pestle and mortar and place in a bowl
Place the sliced fruits and salad leaves in a serving dish and drizzle over the dressing, mixing gently to coat. Sprinkle over the pumpkin seeds to serve
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apple, Golden Delicious or similar, washed and sliced
By moving away from the stereotypical view of Indian cuisine and embracing modern plating styles, Peter Joseph has taken the food he grew up with to dizzying new heights.
