White matar salad with tahini honey dressing | Glutenfreewhisk

 This is the second recipe that I have made using the white matar. This sweet and sharp dressing just do the magic with the crunchy vegetables and matar. If you are looking for some great summer salad that is packed with fiber, vitamins and good fat then this salad recipe is for you. I am sharing three amazing white matar recipe that you can enjoy both during summers and upcoming monsoon season. The first recipe that I shared using white matar was white matar chaat with nachos, a gluten-free and healthy version of the regular papadi chaat for all chaat lovers.

I was never a fan of salads but after I turned gluten intolerant and started eating salads at subway, I loved them. And when I planted my own lettuce at home in my kitchen garden a few years back, I just fell in love with my sweet potato salad with lettuce, and I ate it on repeat with so many variations. Then I did a salad series in the month of March sharing only healthy salad recipes for the whole month to welcome summers. I never knew salads can be so different and so yummy. And this white matar salad is an example of the same, the uniqueness, the tahini dressing and the crunchy vegetables just are perfect and make a perfect meal bowl.

The best salad dressing for me is something that is both sweet and salty. And this sharp, tangy, garlicky, sweet and rich salad dressing with honey, lemon, tahini is my new favorite salad dressing. A healthy meal bowl idea that is easy to fix and can be made in advance as well. Pre-boil the white peas at store them in refrigerator. Also, instead of roasting the boiled white peas and chopped beetroot in an oven, you can pan roast them as well. You can even prepare the dressing in advance and refrigerator it for a few days in an airtight jar in the refrigerator. Because fix a salad bowl should be quick right. But to eat good you have to work a little. 

I have made my own tahini paste but you can use store bought tahini paste as well. I am using homemade pickled red onions rings and if you want the recipe, I have shared it earlier and have used this recipe for the longest time. It is full proof and flavorful, better than the restaurant ones.

This is a summer salad as well as monsoon salad recipe because this recipe is something you can eat in every season on repeat. Since it has minimal oil, it is enjoyed cold as well. I ate is fresh, which was a little warm but the cold salad the next day was tasting even better. The crunch of white peas will go as it will absorb all the juices of the dressing, but it is still great, the cucumber and tomatoes provide the crunch required.

I am sharing this recipe because I think the monsoons have officially arrived in Uttarakhand and all you need in monsoon season is a bowl full of comfort. Call it a summer salad or a monsoon salad, I am making it and eating this one on repeat all-round the year. From my march salad series there are a few salads that I have made on repeat that you should try if you haven't tried them yet. The recipe for quinoa salad with chickpea or the famous Jennifer Aniston salad as it is famously known as but I have added little changes and made my version of it. You can try cucumber salad with sesame and soy.

If you are looking for some good glass bowls to toss your salad in, I personally swear by Cello zenith round bowl, that are microwave safe and are in good size. Glass bowls are perfect for so many reasons, and you should have them. If you are looking for a blue pottery bowl like mine, then you can check this beautiful Arts and Crafts hand painted blue pottery bowl, it is beautifully blue, delicate and perfect to serve salads.

For all those looking for high protein meals or weight loss meal ideas then this white pea salad recipe is for you.

INGREDIENTS - 

For the salad 

1 cup boiled white peas or matar

1 cup cucumber, diced

1 cup tomatoes, diced

1 beetroot, diced

50 gm tofu, chopped

4-5 pickled onion rings

3 tbsp picked raw mango, diced

Handful of mint and coriander leaves, chopped

half a tsp oil to grease the baking tray

Salt

For the dressing

half a cup tahini paste

Honey, to taste

Salt, to taste

2 tsp chaat masala

1 tsp oil

1 tsp roasted cumin powder 

For garnish

Fresh oregano leaves

METHOD - 

1. Take boiled white peas and chopped beetroot and spread it on a baking tray greased with oil. Sprinkle a pinch or 2 oil salt and bake it at 190-degree Celsius for 15-20 minutes in a pre-heated oven.

2. Next in a bowl take these crispy white peas and beetroot. Add diced cucumber, tomatoes, tofu and pickled raw mango followed by chopped pickled onion rings. Set it aside.

3. Now to make the dressing take tahini paste and add oil, salt, honey and chaat masala to it, mix and pour this dressing over the above prepared salad bowl.

4. Toss everything up. Add the chopped mint and coriander leaves. Serve in individual bowls garnishing with fresh oregano leaves and indulge.

Note - If you don't have fresh oregano leaves use only fresh mint and coriander leaves. Also, adjust the sweetness, saltiness and tanginess according to your liking. I have made tahini paste at home and it is fresh. It has enough tanginess from lemon juice, but you can add some lemon juice if you are using store bought tahini paste.

Check the full recipe on YouTube (Gluten_free_whisk) - White matar salad with tahini honey dressing recipe.

White matar salad with tahini honey dressing | Glutenfreewhisk