Ingredients:

• 1 – Tomato chopped
• 1 – Onion chopped
• 1 – Green Capsicum chopped
• 1 – Yellow Capsicum chopped
• 1 sprig – Spring onion chopped finely
• 1 bunch – Salad leaves shredded
• 1 – Big flake garlic, flattened.
• For dressing:
• 2 inch – Piece fresh Ginger
• 1 – Lemon juice extracted
• 1 tsp – Vinegar
• 1 tsp – Ground Sugar
• 1/4 tsp – Cumin seed powder
• 1/4 tsp – Black pepper freshly ground
• 1 – Small Green chilli finely chopped (optional)
• 1 tbsp – Olive oil
• Salt to taste
• For Garnish:
• Salad leaves chopped
• Onions, Capsicum slivers
• Few roasted Peanuts

Method:

1. Crush ginger with a mallet and place inside a wet muslin cloth.
2. Squeeze out as much juice as possible, saving it in a container and discarding the residue.
3. Put all ingredients of dressing and ginger juice into a bottle.
4. Shake well to blend and keep in refrigerator till required.
5. Rub the inside of a large wooden or glass salad bowl with the garlic flake.
6. Add in all the vegetables and toss to mix well.
7. Ten minutes before serving, pour dressing and toss well.
8. Garnish with leaves, capsicum and peanuts.
9. Serve with chilled salad and warm bread rolls or croissants.

Recipe courtesy of Saroj Kering