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Mains Snacks

Samosa Salad

Bearing in mind that there are a lot of raw foodies and people with gluten intolerance, I have prepared this recipe using pumpkin as a pastry alternative. If you don't want to use the pumpkin you could use some pre-made pastry from your local shop or leave the pastry out entirely and use the filling for a deconstructed samosa salad.

Samosa Salad

Print Recipe

ingredients

For the filling
3 – 4 medium sized potatoes, peeled and cut
2 tbsp Coconut Oil see product
1 tsp vegetable bouillon powder
1 medium sized yellow onion, very finely chopped
1 cup diced carrots
2 cloves garlic, crushed
1 tbsp fresh ginger, minced
1 tsp ground coriander
½ tsp turmeric
1 tsp sea salt
¾ cup green peas
For the 'Pastry'
½ butternut pumpkin, thinly sliced
¼ cup olive oil
1 tbsp sea salt

method

Step 1Steam the potatoes and carrots until soft.
Step 2Sautee the onions in Coconut Butter/Oil until golden brown.
Step 3Place all the ingredients in a pan and simmer until the liquid is gone.
Step 4If you would like to serve the mixture as a samosa salad (without the pastry) then I recommend presenting with some thick, crusty bread.
Step 5Mix all the thin slices in a medium sized bowl with olive oil and sea salt and allow five minutes to break down. This makes the pumpkin more pliable.
Step 6Wrap the samosa mixture in the thin slices of pumpkin and serve.