New Update
| Main ingredients | Mixed coloured capsicums, English cucumber, Onion, Carrot, Celery, Cherry tomatoes, Cottage cheese, Boiled chickpeas, Extra virgin olive oil, Lemon juice, Garlic, Black pepper powder, Salt, Honey, Fresh basil leaves, Assorted lettuce leaves |
| Cuisine | Fusion |
| Course | Salad |
| Prep time | 7-8 hours |
| Cook time | 0 minute |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ½ large red capsicum
- ½ large yellow capsicum
- ½ large green capsicum
- 1medium English cucumber
- 1 medium onion
- 1 medium carrot, peeled
- 3 inch celery stick
- 8-10 red cherry tomatoes, halved
- 100 grams cottage cheese (paneer), cut into 1 centimeter pieces
- ½ cup boiled chickpeas
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- ½ teaspoon chopped garlic
- Black pepper powder to taste
- Salt to taste
- 1 tablespoon honey
- 6-8 fresh basil leaves, shredded
- Assorted lettuce leaves as required
Method
- Remove seeds and cut red, yellow and green capsicum into small cubes and transfer into a bowl.
- Cut English cucumber, onion, carrot and celery into small cubes and transfer into the same bowl.
- Add cherry tomatoes, cottage cheese and chickpeas and mix well.
- For dressing, take extra virgin olive oil in a small bottle, add lemon juice, garlic, black pepper powder, salt, honey and basil leaves. Close the lid of the bottle and shake well.
- Reserve some dressing and add the remaining to the vegetables and mix well.
- Tear the lettuce leaves roughly and arrange in the serving bowl, drizzle the remaining dressing over. Transfer the prepared salad over the lettuce and serve.
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