Baked Kachumber

Baked Kachumber is a delicious twist on the traditional Indian salad, combining fresh vegetables with a flavorful spice blend and a crispy baked finish. This dairy-free dish offers a delightful crunch and vibrant flavors, making it a perfect side or light meal.

Ingredients

• Cucumber - 1 medium, diced
• Tomato - 1 medium, diced
• Red onion - 1 small, finely chopped
• Bell pepper (any color) - 1 small, diced
• Fresh cilantro - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Olive oil - 1 tablespoon
• Cumin powder - 1 teaspoon
• Chili powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Panko breadcrumbs - 1/4 cup

Steps

1. Preheat the oven to 200°C (400°F).
2. In a mixing bowl, combine the diced cucumber, tomato, red onion, and bell pepper.
3. Add the chopped cilantro, lemon juice, olive oil, cumin powder, chili powder, salt, and black pepper to the bowl. Mix well to combine all ingredients.
4. Transfer the vegetable mixture to a baking dish and spread it out evenly.
5. Sprinkle the Panko breadcrumbs over the top of the vegetable mixture.
6. Bake in the preheated oven for 20-25 minutes, or until the vegetables are tender and the breadcrumbs are golden brown.
7. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 18 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, which supports digestive health.

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