Vegetables

To keep our palates “happy” we have to constantly tweak recipes using the same basic ingredients – but adding the extra punch with new flavours, and this salad is exactly one of those creations. I myself have become aware that I want to eat new dishes – but it needs to be vegetarian, vegan and most importantly healthy and tasty – hence the experimenting with new flavour combinations.

I have also come to appreciate the addition of subtle Indian spice flavours to salads – they just take regular salads to another level and make it that much more enjoyable to have a salad as a main meal. Adapt, change, experiment, tweak, fresh wholesome foods and enjoy the new creations – you will be amazed!!

Chick Peas & Veggie (Serves 4)

100ml chopped sugar snap peas

100ml mini tomatoes –chopped in two

100ml chopped mini corn

100ml green beans chopped into small pieces

100ml baby spinach or 250ml micro greens

100ml pomegranate seeds

500ml cooked/canned chick-peas

7ml salt

1-2 green/red chilli chopped fine

75ml orange juice

3ml grated orange rind

25ml olive oil

2ml sugar

5ml salt

5ml freshly ground black
pepper

Method

  1. Place sugar snap peas, mini tomatoes, baby corn, green beans, spinach or micro greens, pomegranate seeds, chick peas and 7ml salt into mixing bowl and toss well
  2. In a separate bowl – add the chilli, orange juice, orange rind, olive oil, sugar, salt and pepper and beat well with a whisk
  3. Topple the veggie mixture into a serving bowl or platter and pour the dressing over the salad just before serving – serve chilled
  4. Different choices of veggies can be used and it will still be a healthy, tasty and refreshing salad
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