with tamarind vinaigrette, cilantro, and watermelon radish
$9.95 per serving
Prep & Cook Time:25-35 min.
Cook Within:7 days
Spice Level:Not Spicy
A note about serious food allergies
Roasted sweet potatoes and puffed rice are used to make this incredibly unique salad. Tamarind gives the vinaigrette a tart boost and watermelon radish brings crisp, vibrant, and delicious color to the plate.
Cut sweet potato into ¼" dice. Peel, trim, and halve watermelon radish. Slice halves very thinly. Zest lemon, halve, and juice. Drain and rinse chickpeas. Stem cilantro and mince stems. Stem, seed, and thinly slice red bell pepper (julienne). Peel and halve onion. Slice halves thinly.
Roast the Sweet Potato
Place sweet potato on prepared baking sheet. Drizzle with 2 tsp. olive oil, season with a pinch of salt and pepper, and toss to coat completely. Roast 10-12 minutes, or until sweet potato is fork-tender. Remove from oven and set aside.
Pickle the Red Onion
Combine red onions and seasoned rice vinegar in a mixing bowl. Stir, then marinate at least 10 minutes. Drain in a wire-mesh strainer, reserving 2 Tbsp. pickling liquid in mixing bowl.
Toast the Rice
Place a large pan over medium heat. Add 1 Tbsp. olive oil and murmura spice blend. Add puffed rice and toast 3-4 minutes, stirring constantly, until lightly browned. Remove from pan and set aside.
Make the Salad
In mixing bowl containing pickling liquid, whisk together minced cilantro stems, 3 Tbsp. lemon juice, 1 Tbsp. olive oil, tamarind concentrate, ½ tsp. salt, and a pinch of pepper to taste. Add sweet potato, chickpeas, red pepper, half the puffed rice, and watermelon radish to vinaigrette. Toss to coat.
Plate the Dish
Divide salad between two plates. Garnish salad with pickled onions, remaining puffed rice, and cilantro leaves.