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It’s that time of year when one does not feel like eating anything greasy and heavy.

In hot weather one opts for lighter food with lots of fruit and vegetables that provide nutrition but is not heavy on the stomach. Try these salad and salsa recipes.

POPPADOM CHICKEN TEMPURA WITH ORANGE SALSA AND KASHMIRI CHUTNEY

INGREDIENTS

¼ kg thin chicken strips

1 tbsp green chili paste

¼ cup lemon juice

1 tsp garlic paste

Salt to taste

For batter

1 cup tempura mix

A few ice cubes

Water as needed

Beat hot and humid weather with these delicious and light dishes

METHOD

Combine all ingredients and marinate chicken overnight in the fridge.

Make batter with ice cubes and cold water. Dip chicken strips, deep fry until light golden.

ORANGE SALSA

INGREDIENTS

2 oranges, peeled and cut into small cubes

¼ cup orange juice

½ cup tomato, cut in small cubes

¼ cup cucumber, cut in small cubes

1 tbsp coriander, finely chopped

Salt & pepper to taste

1 tbsp olive oil

1 tsp brown sugar

1 spicy poppadom, deep fried just before serving

METHOD

Combine brown sugar, orange juice and olive oil. Add other ingredients and lightly fold.

KASHMIRI CHUTNEY

INGREDIENTS

2 tbsp Kashmiri mirch (chilli) paste

1 garlic clove paste

1 tbsp apple cider vinegar

1 tsp gurr (jaggery) powder

1 tsp lemon juice

Salt to taste

METHOD

Combine all ingredients into a fine paste. Adjust seasoning and the chutney is ready to be served.

CITRUS BEET SALAD

1 beetroot, roasted

1 cup rocket leaves

1/4 cup Iceberg lettuce

¼ cup red bell pepper, cut in small cubes

¼ cup walnuts, for garnish

1 tbsp brown sugar

1/2 orange

FOR VINAIGRETTE

Juice of ½ an orange

½ tbsp lemon juice

½ tsp brown sugar

½ tsp Dijon mustard paste

Salt & black pepper to taste

1 tbsp extra virgin olive oil

Combine all to make vinaigrette.

METHOD

Wrap beetroot in foil paper with a little bit of oil, salt and pepper.

Heat oven to 250 degree centigrade, and roast beetroot until soft. Peel and make slices to your liking, thin or thick into small wedges.

Toss sliced beetroot with half of the dressing, and place in the centre of the platter.

Combine iceberg lettuce, rocket and red pepper in a large bowl. Add a bit of vinaigrette and toss well. Place over the beetroot slices.

Arrange orange around. Sprinkle pine nuts on top. Drizzle some vinaigrette around and serve.

CHILLI PRAWNS WITH GREEN APPLE AND CUCUMBER SALSA

INGREDIENTS

6 prawns with tails

2 cloves garlic, peeled & crushed

1 tbsp Kashmiri red chilli paste

½ tsp brown sugar

½ lemon zest & juice of

1 tsp fresh parsley

1 tbsp butter

Salt to taste

Extra virgin olive oil to drizzle

A few Rocket leaves for garnish

FOR APPLE & CUCUMBER SALSA

½ cup green apples, cut in small cubes

½ cup cucumber, peeled and cut in small cubes

¼ cup yellow bell pepper cut in small cubes

1 tbsp fresh coriander, finely chopped

1 tbsp extra virgin olive oil

Salt to taste

METHOD

Heat butter in a large sauce pan, add crushed garlic and prawns, cook on high heat for two to three minutes with a little salt.

Combine lemon juice and brown sugar well, add chilli paste and pour over the prawns. Stir well, and then sprinkle fine chopped parsley.

Combine salsa ingredients.

Arrange salsa on a platter, pour chilli prawns over, drizzle olive oil and serve hot.

Originally published in Dawn, EOS, April 29th, 2018.