Masala papad Masala popadums with tomato and green chili

Masala papad Masala popadums 
with tomato and green chili
2 tsp ground cumin
3 tomatoes
1 onion, finely chopped
2 fresh green jalapeño or serrano chilies,
seeded and finely chopped
1 tsp medium-hot red chili powder
juice of 2 limes
½ bunch of fresh cilantro leaves
12 popadums or about 24 mini popadums
(use freshly cooked or store-bought)
salt and freshly ground black pepper
Put the ground cumin in a small dry frying pan, and toast over medium heat
for about 2 minutes until fragrant.
Halve the tomatoes, remove the seeds, and cut the flesh into a fine dice.Mix the tomato and onion in a bowl with the green chilies. Season well with  salt and pepper. Add the toasted cumin powder and the chili powder, then stir in the lime juice. Scatter over the cilantro leaves and gently stir through.
When ready, scoop some of the mixture onto each of the popadums, and serve at once.

Sliced beef and arugula salad with green olive and raisin salsa

Sliced beef and arugula salad with 
green olive and raisin salsa 
For the salsa
8–10 green olives, pitted and sliced
handful of plump dark raisins
2 tsp capers, rinsed and gently
squeezed dry
drizzle of olive oil
small handful of fresh flat-leaf
parsley, finely chopped
sea salt and freshly ground
black pepper
handful of fresh wild arugula leaves
6oz (175g) thinly sliced pastrami or
other cooked beef from the deli
To make the salsa: In a bowl, mix together the olives, raisins, capers, oil, and parsley. Season to taste with
salt and pepper.  Arrange the arugula and pastrami
in a shallow serving bowl. Spoon the salsa over the top, and serve at room temperature. Top the salad with some freshly shaved Parmesan cheese, if you wish.

Smoked trout with beet, apple, and dill relish

Smoked trout with beet, apple, and dill relish

3–4 tsp creamed white horseradish
½ red onion, finely diced
1–2 heads curly endive or frisée,
leaves separated
2 large cold-smoked trout fillets,
about 8oz (225g) each, flaked
drizzle of olive oil
juice of ½ lemon
2–3 eating apples
2 beets, cooked, peeled, and diced
handful of fresh dill, finely chopped
sea salt and freshly ground
black pepper
In a small bowl, mix the horseradish with half of the onion. Set aside.
Arrange the curly endive and flaked trout on a serving plate,
and drizzle with the oil and lemon juice. Season with salt and some
black pepper. Peel, core, and chop the apples into bite-size pieces. Combine with the beet and dill in a separate bowl, and mix together to make the relish.
To serve, spoon the relish over the salad. Sprinkle with the remaining red onion, and serve the horseradishonion mixture on the side. Crisp lettuce leaves, such as romaine, can be used instead of curly endive.

Lentil, fava bean, and feta salad

Lentil, fava bean, and feta salad
½ cup (85g) frozen shelled fava beans
1 x 14oz (400g) can of green or brown
lentils, drained and rinsed,
or 2 cups drained cooked lentils
1 bunch of scallions, finely chopped
1 fresh green chile, finely chopped
6oz (175g) feta cheese,  cut into cubes
handful of fresh flat-leaf parsley, finely chopped
sea salt and freshly ground
black pepper
For the dressing
3 tbsp olive oil
1 tbsp white wine vinegar
1 x 1in (2.5cm) piece fresh ginger,
peeled and grated
pinch of sugar (optional)
Cover the fava beans with boiling
water and let sit for 5 minutes. Drain.Put the lentils in a serving bowl
and season with a pinch of salt and some black pepper. Stir in the drained
fava beans, scallions, and chile. To make the dressing, combine the
oil, vinegar, and ginger in small bowl. Season with salt and pepper and a
pinch of sugar (if using), and whisk until well blended. Drizzle over the
salad and let stand for 10 minutes,  to allow the flavors to develop.
When ready to serve, stir in the feta and parsley.Goat cheese, or any smoked
or blue cheese, can be used instead of the feta. For a colorful twist, toss in some
peeled orange segments. Canned lentils are an excellent pantry standby that will keep
up to 1 year. They tend to be  salty, so be sure to rinse them  with cold water.