I bought a pot of Coconut Collaborative natural yogurt the other day and loved it’s coconut flavour so was looking out for a recipe to use it in. This non cook canapé idea, inspired by the papadam you are served in nearly every Indian restaurant in the UK is perfect. If you don’t like coconut you could use normal yogurt or Oatly Oat Fraiche.
When serving this dish you can either produce enough for your guests to eat in ten minutes at a time (after that the papadam will go a little soggy) or you could just serve the papadam, relish and yogurt separately as dips.
Serves: 25 – 35 canapé
5 a day: 1 per 7 bites
Time: 15 minutes + pickling time
Ingredients
Relish
- 100g baby plum tomatoes, finely diced
- 100g cucumber, finely diced
- 100g carrot, finely diced
- 100g green pepper, finely diced
- 1 chilli shredded
- 2 tsp lime juice
- zest of one lime
- 1/4 tsp sugar
To serve
- 10g finely chopped coriander
- 1 packet mini papadams/popadums
- 120g yogurt
Method
Combine all of the relish ingredients and refrigerate for about 2 hours.
Just before service , drain the pickle liquor from the relish and discard. Add the finely chopped coriander to the relish and mix well.
Top each popadom with a 1-2 tsp of relish and a tsp of yogurt. Serve immediately.
