Dry roast pumpkin seeds in a heavy pan over medium heat for 3 to 4 minutes. Stir constantly, taking care seeds do not burn. Transfer to a plate and leave to cool.
Cut cabbage and witlof into thin strips. Use to line a serving platter. Halve nectarines. Slice flesh thinly. Drizzle with a little lemon juice to prevent discolouration.
To make yoghurt chutney, combine remaining lemon juice, oil, yogurt and chutney. Add salt, pepper and curry powder to taste. Add more chutney to taste.
Spoon a little dressing over the salad. Serve the rest separately with a little curry powder sprinkled on top. Place nectarines on top of salad. Sprinkle with pumpkin seeds.
In India, a chutney is often made to be eaten fresh, using whatever suitable full-flavoured fruit or vegetable ingredients are locally traditional or available. Chutneys are similar to the salsas of Latino cooking and European relishes. They range from mildly spicy to hot, with a variety of seasonings added.
spicy chinese cabbage salad
1. Finely slice 500 g (1 lb) Chinese (napa) cabbage. Slice 3 spring onions (scallions) into rings. Halve 1 red and 1 yellow capsicum (bell pepper), discard seeds and cut into strips. Mix all ingredients in a bowl. 2. Make a vinaigrette with 3 tablespoons tomato juice, 1 clove crushed garlic, 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, salt, freshly ground black pepper and sambal oelek to taste. Stir into salad. 3. Serve with toasted sourdough bread and wedges of mature, strong-flavoured cheddar.