Ingredients:
• 1 bunch salad leaves
• 1 cup – small cherry Tomatoes
• 2 white radish grated
• 1 Beetroot grated
• 3-4 tiny sprigs of Mint (terminal leaves)
• 1/2 cup – boiled noodles
• 2 tbsp – Vinegar white
• 2 Green chillies crushed or finely chopped
• 1 cup – Carrot grated
• 2 Potatoes boiled
• 2 Onions finely chopped
• 1/4 tsp – Garlic grated
• salt, sugar, pepper to taste
• 1 tbsp – coriander chopped
• 1 tsp – Olive or other oil
Method:
- Heat oil in a small saucepan.
- Add chillies, garlic and pour onto noodles.
- Add 1 tsp vinegar, chopped tomato, salt and pepper to taste.
- Mix, keep aside.
- Clean and separate salad leaves whole.
- Wash and chop tomatoes in half, keep 8-10 whole for decoration.
- Toss carrot, radish, onions, beetroot with salt, pepper, sugar and vinegar to taste.
- Keep each one separate. Keep aside for 10 minutes.
- Slice potatoes into rounds, sprinkle salt, pepper.
- Take a large serving plate, with sloping rim.
- Arrange salad leaves along rim to form an edge.
- Spread noodles on plate evenly, to hold leaves in place.
- Sprinkle a line of radish, beetroot, carrot in a concentric manner.
- Leave a large central space empty.
- Arrange the potato slices to cover this space.
- Spread small discs of chopped onion randomly over arranged vegetables.
- Sprinkle chopped coriander all over.
- Place 2-3 tomatoes and a sprig of mint at the centre of each onion disc.
- Chill well before serving.
Recipe courtesy of Sify Bawarchi