Spicy Green Salad
Ingredients
- 1 medium broccoli; cut into florets
- 50 gm snow peas
- 6 green asparagus; cut into half remove the thicker bottom part and peel the outer skin lightly
- 1 purple carrot; ribbons no fancy equipment required; a peeler would do
- 8 green beans
- Mixed greens; a good handful
- 1 lebanese cucumber; sliced diagonally
- 1 tbsp fresh coriander leaves; chopped
- 1 tbsp spring onion green part
For the dressing:
- 2 tbsp sesame oil
- 3 tbsp sunflower/vegetable oil
- 2 spring onion white part; finely chopped
- 2 garlic; finely chopped
- 2 dry chilli; broken into bits reduce quantity if you desire less heat
- ½ tsp coriander powder
- ½ tsp ginger; grated
- Juice of 1 lemon
- Salt; to season
Instructions
- Blanch the vegetables like broccoli, green beans, snow peas and asparagus. Remove into a bowl of ice cold water to keep it crunchy. After a few minutes, strain and keep aside.
- Heat sunflower oil in a pan and lightly brown the garlic. Add the spring onions, dry chilli, coriander powder and ginger. Remove from heat, cool and add sesame oil and lemon juice. Season with salt.
- Place all the vegetables in a bowl and add the dressing just before serving; toss through with love and care.
Notes
You can use any type of vegetable for this salad; so choose what’s in season depending on where you live.