Recipe for Kachumbar Salad with Olive Bread


  • For kachumbar salad:
  • 200 gm small red carrots
  • 250 gm cucumber
  • 200 gm turnips
  • 100 gm red onion
  • 2 tomatoes
  • 1 green tomato
  • 1/2 cup sweet corn
  • 100 gm green onion
  • 100 ml almond oil
  • 100 gm black olives (whole, seedless)
  • 1 tsp green chilli
  • 1 Tbsp coriander, chopped
  • 1 Tbsp mint, chopped
  • 1 bunch fresh thyme
  • 1 tsp raw mango powder (amchoor)
  • 2 tsp whole black pepper, roasted and crushed
  • 1 Tbsp sesame seeds
  • 500 gm hung curd
  • For garnish:
  • 7 small dal papad
  • For olive bread:
  • 500 gm refined flour (maida)
  • 200 gm black olives, seedless
  • 2 eggs
  • One and a half cups milk
  • 1 Tbsp sesame seeds
  • 100 ml butter, melted
  • Salt to taste
  • 1 tsp yeast

Cooking Directions

Cut carrots, cucumber, turnip, red onion, and tomato into small 2mm cubes.

Mix all these in a bowl.

Add sweet corn, green onion, almond oil, black olives, chopped green chillies, fresh coriander, fresh mint, fresh thyme, amchoor, black pepper and sesame seeds.

While serving, top with hung curd, papad and thyme.

For olive bread:
Knead dough with maida, chopped olives, eggs, milk, sesame seeds, butter, salt and yeast.

Wrap in cling film and keep aside for 1/2 hour.

Cook/bake loaves on tawa or in tandoor, till you get golden brown colour.

Serve with salad.

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