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Main Ingredients | Fresh green basil leaves, Fresh purple basil leaves |
Cuisine | Fusion |
Course | Salads |
Prep Time | 6-10 minutes |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 12-15 fresh green basil leaves
- 15-20 fresh purple basil leaves
- 15-20 fresh mint leaves
- 1 1/2 tablespoons pumpkin seeds
- 1 1/2 trablespoons pinenuts
- 1 1/2 tablespoons sesame seeds
- 2 medium red radish
- 1/2 medium onion
- 5-6 iceberg lettuce leaves
- 5-6 lollo rosso lettuce leaves
- 5-6 romaine lettuce leaves
- A few fresh coriander leaves
- A few springs of fresh curly parsley
- Salt to taste
- 1 tablespoon lemon juice
- 2 teaspoons honey
- 1/2 teaspoon crushed black peppercornsĀ
Method
- Put the smaller green basil leaves into a bowl, tear the bigger ones and add. Add purple basil leaves and mint leaves.
- Heat a non-stick pan, add pumpkin seeds, pinenuts and sesame seeds, mix and roast lightly.
- Thinly slice red radish into roundels and slice onion and put both into the same bowl.
- Tear iceberg, lolo rosso and romaine lettuce leaves and put into the bowl.
- Roughly chop coriander leaves and parsley and add into the bowl.
- Add salt, lemon juice, honey and crushed black peppercorns and mix well.
- Keeping aside a few roasted seeds, add the rest to the bowl and mix well.
- Transfer into a serving plate, garnish with the reserved roasted seeds and serve immediately.
Nutrition Info
Calories | 422 |
Carbohydrates | 46.2 |
Protein | 16.2 |
Fat | 18.9 |
Other Fiber | Iron-8.9mg |
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