- 1 litre of sunflower oil, for deep-frying
- 150g of kale, destemmed, washed, dried and finely chopped
- 1 aubergine, chopped into 3cm pieces
- 1 tbsp of mango powder
- 1 tbps of black salt (or 1 teaspoon sea salt)
- 1/2 tsp of cumin seeds, toasted
- 100g of greek yogurt
- 4cm chunk of cucumber
- 250g of cherry tomatoes, halved
- 100g of pomegranate seeds
- 1 ripe mango, stoned, peeled and diced
- Sea salt, to taste
- Heat the oil in a deep, heavy-based pan over a high heat. You want the temperature to reach 170°C. If you don’t have a thermometer, you can test that the oil is hot enough by dropping in a grain of rice; if the rice floats to the top and has bubbles around it, your oil is ready for frying.
- Fry the kale in the hot oil in small batches until it’s crispy. Remove with a slotted spoon and drain on kitchen paper. Sprinkle each batch with a pinch of salt.
- Keep the oil hot and fry the aubergine cubes in small batches until golden on all sides. Remove with a slotted spoon, drain on kitchen paper and sprinkle with half the mango powder and black or sea salt.
- In a bowl, whisk the yogurt with the remaining mango powder and black salt, and half the toasted cumin seeds. Coarsely grate the cucumber, place in a sieve and squeeze out as much water as you can. Mix into the yogurt – and you have a cucumber raita.
- To assemble the salad, spread a little cucumber raita over the base of your serving plates. Layer the cherry tomatoes on top, followed by the fried aubergine pieces and crispy kale. Finish with the pomegranate seeds, the mango and the remaining toasted cumin seeds. Serve straight away.
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