6green asparagus; cut into halfremove the thicker bottom part and peel the outer skin lightly
1purple carrot; ribbonsno fancy equipment required; a peeler would do
8green beans
Mixed greens; a good handful
1lebanese cucumber; sliced diagonally
1tbspfresh coriander leaves; chopped
1tbspspring oniongreen part
For the dressing:
2tbspsesame oil
3tbspsunflower/vegetable oil
2spring onionwhite part; finely chopped
2garlic; finely chopped
2dry chilli; broken into bitsreduce quantity if you desire less heat
½tspcoriander powder
½tspginger; 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.