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

