Ingredients:

• 10 – tiny baby carrots, boiled a bit and chillid
• 10 – tender French beans, boiled, de-strung and chillid
• 10 – baby potatoes, boiled, peeled and chillid
• 10 – baby tomatoes, ripe and firm
• 10 – small Brussels sprouts
• 10 – small Shallot bulbs or baby onions, peeled
• 1 sprig – tender Spring onion greens, finely chopped
• 10 – small pickled stuffed Olives
• 10 – fresh tender salad leaves, torn roughly
• 1 – small tender Avocado
• 10 to 15 – pickled small fresh green peppercorns (optional)
• salt – to taste
• For dressing:
• 1 tbsp – white Vinegar
• 1 tbsp – Olive oil
• 1 tbsp – Lemon juice
• 2 tsp – sugar, ground
• 1/2 tsp – Lemon rind, finely grated
• 1/2 tsp – dry Mint powder (or 1 tsp very finely chopped fresh Mint)
• 1 – green chilli, crushed fine
• 1/2 tsp – ginger, finely grated
• 1/2 tsp – salt

Method:

1. For dressing:
2. Mix all the ingredients together, in a bowl, till well blended.
3. Chill in refrigerator, till required.
4. To proceed:
5. Peel and cut avocado into thin long slivers.
6. Sprinkle a little salt on the shallots. Keep aside for 10 minutes.
7. In a large salad bowl, add the ingredients as follows:
8. carrots, Brussels sprouts, potatoes, halved beans, onions and spring onions.
9. Toss lightly. Add all the other ingredients, salt to taste and prepared dressing.
10. Toss again to blend dressing.
11. Serve chilled.

Recipe courtesy of Saroj Kering