Sonal Singh On Sonal's Table
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Although, puttering in the kitchen on weekends is my hobby, I still give in to lethargy. And, when I do, those evenings, I look for quick fix meal options. You know something that everyone will eat and enjoy. More often than not, I rustle up a nice wholesome salad.
This is one such recipe. It is also one of my favorite ones.
This is literally the most versatile recipe that you could make. And, It is super nutritious to boot! I call it…
MISH-MASH SALAD (vegetarian recipe)
INGREDIENTS
- 2 -3 cups of boiled chick peas
- 1 red onion, cut into chunks.
- A few florets of broccoli, cut into small pieces
- 1 cup of peppers – red, yellow/orange and green, cut into chunks
- 1 tomato, diced
- A handful of roughly cut red cabbage (you can use green cabbage too or a mix of both)
- 4 pieces of garlic, cut
- 1 tbsp olive oil
- 2 tbsp watermelon/pumpkin seeds or pine nuts.
- Salt and pepper to taste
- A few stalks of green onion, chopped
- 2 tbsp of chopped coriander/parsley
- 1 tsp soy sauce
- Juice of half a lemon
NOTE – you can add French beans too
METHOD
- Heat the oil in a pan and tip in the garlic and onions. Stir and let them wilt.
- Add the broccoli and peppers. Mix well and let them cook for about 4-5 minutes.
- Once the above are ‘al dente’ (3/4th done), add the chick peas.
- Add the tomato, cabbage, green onion stalks and soy sauce.
- Season with salt and pepper.
- Add the chopped coriander, lemon juice and the seeds.
- Give a final stir and serve hot.
