
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