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Tikka and carrot salad

The instant the sun parts the the clouds in this part of the world everybody begins to BBQ regardless of whether or not it's actually warm or if anyone's hungry. Inn my family this leads to a feasting and celebration of abundance that reaches its peak well beyond frozen burgers, one thing that is perpetually popular is Tikka (paneer, chicken, lamb. Potentially anything).  As always with outdoor grilling salad is important. 
Tikka marinade 
Natural yogurt 
Ground Cumin 
Minced Ginger 
Minced Garlic 
Paprika 
Ground Coriander 
Salt 
  1. Mix together all of these ingredients. 
  2. Taste and balance 
  3. Slather liberally onto paneer or meat the morning before your BBQ
  4. Grill to taste 
Carrot salad  
10 Carrots 
An Onion 
A good knob of ginger 
A red chilli (a big mild one)
Lime 
Coriander 
A handful of Almonds (flaked)
  1. Put the almonds in a skillet and lightly toast them by heating them without oil untill they begin to change color and you can smell them. Remember to remove the almonds from the pan rather than just taking them off the heat (or they burn every time). 
  2. Grate the carrots and finly slice the oinion and chilli. Salt the onions and leave them to one side. 
  3. Grate the ginger using a microplane (or mince it).
  4. Finely chop the coriander. 
  5. Combine the ingredients in a serving bowl toss well with lime.  
Rieta 
Yogurt 
Cucumber 
Mint 
  1. Pick and chop the mint. 
  2. Dice the cucumber quite finley 
  3. Stir together with the yogurt

Serve in big bowls on the table along with some kind of wrap (chapati would be traditional) some mango chutney and a good beer. Enjoy in the sun whilst remembering all the other times you ate in the sun with the people you love. 


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