VEGAN INDIAN INSPIRED SPREAD

Serves: 4 Prep: 25_mins Cook: 15_mins

Ingredients

Kachumber Salad:

2 tbsp Biona Lemon Juice

1/2 medium red onion, finely chopped

300g cherry tomatoes, halved

1 large cucumber, halved lengthwise and diced

1 large carrot, peeled and sliced

4 medium radishes, thinly sliced

1 jalapeño pepper, diced

Bunch fresh coriander, chopped

⅛ tsp salt, or to taste

¼ tsp ground black pepper, or to taste

¼ tsp ground cumin

Vegan Raita Indian Yoghurt Dip:

1/4 of a medium cucumber, grated

250g Biona Homemade Coconut Yoghurt (link this recipe https://biona.co.uk/recipe/homemade-coconut-yogurt/)

1 garlic clove, crushed

1- inch piece fresh ginger, grated or finely minced

Bunch fresh coriander, chopped

Bunch fresh mint leaves, chopped

Juice of 1⁄2 lime

½ tsp ground cumin

½ tsp garam masala

Pinch of cayenne pepper

¼ tsp kosher salt, plus more to taste

Cook the samosas according to package instructions.
Meanwhile, for the Kachumber Salad, place all the vegetables into a large bowl and toss with the coriander, lemon juice, salt, and pepper. Season with the ground cumin.
For the Indian Yoghurt Dip, wrap the grated cucumber in several layers of paper towels or in a clean dish towel and squeeze thoroughly to press out as much water as you can.
Add the grated cucumber to a bowl with the homemade coconut yoghurt. Add in the remaining ingredients and stir well to combine.
Serve your salad and yoghurt dip with the samosas for the perfect Vegan Indian Spread - you can store the leftovers in an airtight container in the fridge for 2-3 days.