Ingredients:

• 2 – fresh, plump, ripe Figs
• 1 tbsp – fresh Pomegranate kernels
• 1 slice – canned pineapple, chopped into 8 pieces
• 2 slices – apples, cubed
• 4 to 5 – baby tomatoes, halved
• 2 – Celery leaves, shredded roughly
• 1 sprig – spring onion, finely chopped
• 1 tbsp – tender Fenugreek leaves, no stalks
• 1 – small, green Capsicum
• 1 – small flake garlic, mashed to soften
• 1 tbsp – lightly roasted sesame seeds
• For Garnish:
• 1 tbsp – Cabbage leaves, shredded to thin strands
• 1 tbsp – salad leaves, shredded to thin strands
• 1 – fig, thinly sliced
• For Dressing:
• 1 tbsp – Olive oil
• 1 tbsp – Lemon juice
• 1 tbsp – syrup of Pineapple can
• 4 to 5 – Mint leaves, finely chopped
• 10 to 12 – Basil leaves, finely chopped
• 1/4 tsp – chilli flakes
• 1/4 tsp – mustard paste
• salt to taste

Method:

1. Refrigerate all chopped fruit and vegetables till required.
2. Quarter figs and refrigerate till required.
3. Whip dressing well in a small bowl, till opaque.
4. Refrigerate till required.
5. Rub the inside of a large wooden or glass salad bowl with garlic flake.
6. Put drained pineapple, apples and pomegranate in to the bowl.
7. Add all other chopped vegetables, except those for garnish.
8. Toss with fork, pour beaten dressing and add chopped figs.
9. Toss again, till flavours blend.
10. Garnish with leaves, cabbage, and sliced figs.
11. Serve cold and crisp.

Recipe courtesy of Saroj Kering