Category Archives: Salad

Butter Bean Salad

Butter Bean Salad

  • Servings: 1-2
  • Difficulty: easy
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Butter Bean Salad

 

 

 

 

 

 

There are some days when I just fancy a big plate (or bowl) of salad for my dinner. So I try to come up with kooky recipes using whatever I have in the kitchen.

In case of today’s salad, I fancied a “beany” one and decided to make it out of some butter beans lying around in my store cupboard.

Since I had some frozen french beans, carrots and sweetcorn in my freezer, decided to throw them in along with some pickled purple cabbage.

Addition of celery and raw garlic makes this a very fragrant salad.

an unusual salad combining raw, cooked and pickled ingredients

Ingredients

1 Cup cooked butter beans

1 Cup shredded purple cabbage

1 Cup boiled mixed french beans, carrots and sweetcorn

1 Large onion

1 Head of garlic

2-3 Celery stalks (including leaves)

8-10 Cherry tomato

1-2 Tablespoons white wine vinegar

1-2 Tablespoons olive oil

Juice of 1 lime or lemon

1-2 Teaspoons mustard powder

1/2 Teaspoon wasabi paste (or a few drops of wasabi hot sauce)

Freshly ground pepper to taste

Salt to taste

Method

  1. First, we need to pickle the cabbage mixture.
  2. Peel, wash and finely slice the onions. Separate the strands.
  3. Peel and finely slice the garlic cloves along their length.
  4. Put the shredded cabbage, onion stands and sliced garlic in a large bowl.
  5. Add the white wine vinegar and salt to taste.
  6. Toss well, cover tightly and let this mixture pickle for 6 to 8 hours.
  7. When you are ready to prepare the salad, wash, wipe and dice the celery. Chop the leaves, if using.
  8. Wash and dry the cherry tomato. Slit them from the base leaving them intact (this allows the dressing to penetrate).
  9. To make the dressing. whisk together the olive oil, juice of lime or lemon, mustard powder, wasabi, salt and pepper.
  10. Add the cooked butter beans. boiled vegetables, celery and cherry tomato to the cabbage mixture.
  11. Pour over the dressing and toss well before serving.

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Salmon Slaw, The Oriental Way

Salmon Slaw, The Oriental Way

  • Servings: 1
  • Difficulty: easy
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Salmon Slaw

 

 

 

 

 

 a moment on the lips is a lifetime on the hips

The weekend gone by was one with multiple moments on the lips and so to ensure that the indulgences are not for a lifetime, I am on a “lightweight” food routine to redress the balance!

Was planning on a simple salad dinner when I got the idea of making an Oriental style slaw with some canned salmon, carrot, cucumber, apple, green pepper and egg. Didn’t have cabbage but I think this slaw works better without it.

The dressing is my made-up recipe and it has me hooked so will be experimenting with it in other dishes in the future.

Straightforward ingredients go towards a simple salad which is elegant, subdued and easy on the tummy.

Ingredients

1 Small can salmon

1 Carrot

1 Cucumber

1 Green pepper

1 Small red apple

1-2 Eggs (depends on size)

1 Teaspoon wasabi paste

1-2 Teaspoons soy sauce

1-2 Teaspoons rice wine vinegar*

1 Tespoon sesame oil

A pinch of salt

Method

  1. Drain the salmon, flake it with a fork or your hand and put it in a salad bowl.
  2. Hard boil the eggs. Once cool, coarsely grate them.
  3. Scrape, wash and coarsely grate the carrot.
  4. Wash, de-core, de-seed and coarsely grate the green pepper.
  5. Wash and coarsely grate the cucumber.
  6. Wash, de-core, de-seed and coarsely grate the apple.
  7. Add the grated egg and vegetables to the salad bowl.
  8. To make the dressing, whisk together the wasabi paste, soy sauce, vinegar and oil with a pinch of salt.
  9. Add to the salad, toss well and serve either at room temperature or refrigerate for a couple of hours if you prefer it slightly chilled.

Note:

  1. If you don’t have rice wine vinegar, use any other natural vinegar like white wine or cider.

Dill Fragranced Tuna Salad with Chargrilled Sweetcorn & Sweet Potato Crouton

Dill Fragranced Tuna Salad with Chargrilled Sweetcorn & Sweet Potato Crouton

  • Servings: 1-2
  • Difficulty: easy
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Dill Fragranced Tuna Salad with Chargrilled Sweetcorn & Sweet Potato Crouton

 

 

 

 

 

 

I find that having canned fish like tuna or salmon in my kitchen cupboard is very handy, specially on those days when I can’t think of what I want for my dinner. There are so many different ways one can play around with the fish.

Have been meaning to experiment with tuna salad for quite some time so when I was stuck for dinner idea the other day, it provided me with the perfect opportunity to get kookily creative.

This is another main course salad which balances contrasting flavours and textures. The sweetcorn has been grilled over the flame for a smokey taste (smokiness enhanced by some smoked paprika in the dressing) and I have also thrown in some extra vegetables for good measure.

I wanted to include sweet potato in the salad but didn’t want it boiled and mushy so decided to make croutons instead.

fresh dill makes this healthy and delicious tuna salad memorably fragrant

Ingredients

1 Small can tuna

1 Small sweet potato

1 Sweet corn on the cob

1 Carrot

2 Tomato

1 Small bunch spring onion

1/4 Cup fresh dill leaves

8-10 Pitted black olives

1 Tablespoon capers

1 Tablespoon olive oil

Juice of 1 lime or lemon

1-2 Teaspoons mustard powder

1-2 Teaspoons smoked paprika

1 Tablespoon mayonnaise (lite/low fat/regular)

Freshly ground black pepper to taste

Rock salt to taste

Method

  1. Follow this method to make sweet potato croutons.
  2. Char grill the sweet corn on a flame. Alternatively, you can do this in a grill or an oven.
  3. Once the sweet corn has cooled down, remove the kernels. The easiest way is to run a knife down the cob.
  4. Drain the tuna.
  5. Wash, scrape and coarsely grate the carrot.
  6. Wash, wipe and finely dice the tomato.
  7. Trim, wash, wipe and finely chop the spring onion (including the green part).
  8. Wash, dry and chop the dill leaves.
  9. Take a large salad bowl and throw in the sweet corn kernels, tuna, carrot, tomato, spring onion and dill.
  10. Add the olives and capers and toss well.
  11. Next, make the dressing.
  12. In a bowl, whisk together the olive oil, juice of lime or lemon, black pepper, smoked paprika, mustard powder, rock salt and mayonnaise.
  13. Pour this dressing over the prepared salad and mix everything together.
  14. Lastly, add the sweet potato crouton, mix once again and serve.

Fruity Mixed Bean & Vegetable Salad, The Kooky Way

Mixed Bean & Vegetable Salad

  • Servings: 1-2
  • Difficulty: easy
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Mixed Bean & Vegetable Salad, The Kooky Way

 

 

 

 

 

Having just returned from a very indulgent break 🙂 and half a kilo weight gain :-(, I fancied something low fat, healthy yet satisfying for my dinner.

Since I had ingredients for salad lying around, I decided to build on what was on hand and the result is this main meal salad recipe.

something raw, something cooked, something steamed, something char-grilled, something sweet, something smokey, something spicy, something tangy, something salty all on one plate: sounds like a Britart exhibit doesn’t it?!

The recipe calls for plenty of garlic and mint, garlic to aid digestion of otherwise gassy beans and mint to balance out the pungent garlic taste. So if you are a fan of these two ingredients, definitely worth giving this a go.

Ingredients

1 Cup cooked mixed beans

1 Medium size carrot

2 Green peppers

2 Onions

12-15 Cherry tomato

1 Asian pear

1 Cucumber

1/2 Cup fresh mint leaves

1 Large head of garlic

1-2 Tablespoons olive oil

1 Tablespoon cider vinegar

Juice of 2 lime or lemon

1 Teaspoon honey

1 Tablespoon dried, smoked, jalapeno flakes

Salt to taste

Method

  1. Wash and scrape the carrot. Remove the top, cut into thick batons and put in a steamer. Once the steam starts coming out, set the timer for 6 minutes. Take off the heat once steamed. Put the batons on a plate to cool down.
  2. Wash and grill the peppers either directly on a gas burner or in an oven (in which case drizzle a bit of olive oil).
  3. Once the peppers have cooled down, remove the skin, core and seeds and cut them in strips. Set aside.
  4. Peel, wash and finely slice the onion in half moon shape. Separate the rings.
  5. Wash and wipe the cherry tomato. Slit them with a knife leaving the base intact so that the salad dressing penetrates.
  6. Wash and halve the Asian pear. Remove the core and slice it.
  7. Wash and halve the cucumber and slice it.
  8. Wash and dry the mint leaves.
  9. Take a large salad bowl and throw in the cooked beans, steamed carrot batons, sliced char-grilled peppers, cherry tomato, onion, Asian pear, cucumber and mint.
  10. Now make the dressing. Peel and grate the garlic.
  11. Whisk together the olive oil, cider vinegar, juice of lime or lemon, garlic, honey, jalapeno flakes and salt to taste.
  12. Check the dressing for taste and add whatever you feel is lacking.
  13. Pour the dressing over the salad, toss well and serve.

Tuna Laced Cauliflower Salad

Tuna Laced Cauliflower Salad

  • Servings: 1-2
  • Difficulty: easy
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Tuna Laced Cauliflower Salad

 

 

 

 

 

 

Cauliflower is one of those ubiquitous vegetables available all year round and yet I don’t eat enough of it.

Fish is another food I don’t eat as much as I should, specially the oily variety.

I had some tinned tuna lying around in my kitchen cupboard and I was wondering how to pair it up with cauliflower for a main course meal; this is the result.

If you want to try this salad and don’t have canned tuna, adopt my “anything goes” philosophy and use whichever fish you have. Prawns or crab would work just as well. If you are a vegetarian, skip the fish and throw in some cooked lentils instead.

A very lemony, garlicky dressing infuses the right amount of zing to this healthy and satisfying one pot meal.

an ideal mid-week supper dish

Can be enjoyed warm or at room temperature. Make it ahead of time and let the salad dressing flavours get infused into the vegetables for a truly delectable experience.

Ingredients for Salad

1 Small head cauliflower

100 Grams French beans

1 Medium carrot

10-12 Cherry tomato

1 Yellow Pepper

Small bunch spring onion

10-12 Fresh basil leaves

1 Small can tuna (drained weight 110 grams)

10-12 Black olives

Ingredients for Dressing

1 Large head garlic

1 Tablespoon mustard powder

1 Tablespoon cider vinegar

1-2 Tablespoons olive oil

Juice of 2 limes or lemons

1 Teaspoon freshly ground black pepper

1-2 Teaspoons jaggery powder (or honey)

Salt to taste

 

Method

  1. First, we need to prep the vegetables for salad. Remove tough stalks off the cauliflower. Retain tender leaves and stems. Break florets into medium size pieces with your hands. Roughly chop the heart if tender. Wash, drain and set aside.
  2. Scrape and wash the carrot. Slice into thick batons.
  3. Top and tail the french beans. Snap into half if very long else leave them whole. Wash, drain and set aside.
  4. Wash and halve the cherry tomato.
  5. Wash, de-core, de-seed and slice the yellow pepper.
  6. Wash and slice the spring onion (white part only).
  7. Pit the olives if they have stone in them.
  8. Drain the tuna.
  9. Wash and pat dry the basil and cauliflower leaves.
  10. Steam the cauliflower, carrot and french beans till just cooked. You want them to retain a bite. Use a timer. Once the steam water comes to boil, time for exactly 5 minutes and take off the heat. That should be sufficient.
  11. Cool the steamed cauliflower, carrot and french beans.
  12. Toss all the salad ingredients in a large bowl and set aside.
  13. Next, we make the dressing. Peel and grate the garlic.
  14. Juice the lime/lemon.
  15. Whisk together the garlic, cider vinegar, olive oil, lime/lemon juice, mustard powder, jaggery powder, freshly ground black pepper and salt to taste.
  16. Pour the dressing over the salad, mix well, cover tightly and let the flavours infuse.

Note:

  1. This is the first time I tried powdered jaggery in salad dressing and the result was a hint of smokey sweetness (I used organic jaggery). You can substitute jaggery with honey or a pinch of brown sugar.

Salad of Sprouted Fennel Seeds, Fenugreek Seeds, Moong and Veggies with Chilli Spiked Dressing

Salad of Sprouted Fennel Seeds, Fenugreek Seeds, Mung and Veggies with Chilli Spiked Dressing

  • Servings: 1-2
  • Difficulty: easy
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Salad of Sprouted Fennel Seeds, Fenugreek Seeds, Mung and Veggies with Chilli Spiked Dressing

 

 

 

 

 

 

 

Whoever thinks that salads are boring will probably change their mind once they try this delightful salad. Personally speaking, it is one of the best salads I have ever made.

There are two components which have been brought together to create this main course salad meal. The chilli spiked dressing recipe is courtesy a friend and the base is my own concoction.

I had sprouted a mix of moong beans, fennel seeds and fenugreek seeds. The fennel seeds provide a nicely fragrant addition to the dish.

Salad of Sprouted Fennel Seeds, Fenugreek Seeds, Moong and Veggies with Chilli Spiked DressingSince I was having the salad for dinner, I wanted a bit of raw as well as cooked. But you can use your imagination or whatever is available in your refrigerator. I like to think of it as “anything goes” salad.

Ingredients for the dressing may appear bog-standard but the inclusion of stalks of fresh coriander and a chilli elevate it to a totally different sphere.

A marriage of the two is an utterly divine, refreshing, crunchy, filling and moreish salad.

Ingredients for the Dressing

2-3 Tablespoons olive oil

Juice of 1-2 lime or lemon

1 Teaspoon freshly ground black pepper

1 Tablespoon prepared mustard paste (I used Colemans)

1/2 Teaspoon sugar (I used demerara)

1-2 Heads of garlic

1/2 Cup stalks of fresh coriander

1 Green chilli

Salt to taste

Method

  1. Peel and mince the garlic (or you can chop it very finely if you prefer a less pungent flavour).
  2. Wash and finely chop the stalks of fresh coriander.
  3. Wash and finely slice the chilli.
  4. Put all the ingredients in a jar and shake vigorously.
  5. Taste and add a bit of whatever extra you fancy, it is purely personal preference.
  6. Refrigerate.

Ingredients for the Salad

1 Cup sprouted moong, fennel seeds and fenugreek seeds

1 Beetroot

200 Grams mushroom

1 Green pepper

2 Onion

1 Carrot

1/2 Cup leaves of fresh coriander

1 Tablespoon toasted pine nuts

1 Tablespoon toasted pumpkin seeds

1 Teaspoon olive oil

A pinch of mixed herbs

Salt to taste

Method

  1. Wash and steam the beetroot for about 10 minutes until tender yet firm.
  2. Once cool, rub the skin off and slice into matchsticks. Set aside.
  3. Wash the mushrooms and add them to a hot frying pan along with some mixed herbs, olive oil and a bit of salt to taste.
  4. Cover and cook for 5 to 8 minutes.
  5. Uncover and remove with a slotted spoon and set aside.
  6. Wash and coarsely grate the carrot. Set aside.
  7. Wash, de-core, de-seed and finely slice the green pepper along its length. Set aside.
  8. Peel, wash and finely slice the onion along its length. Separate the strands. Set aside.
  9. Wash and thoroughly dry the coriander leaves. Set aside.
  10. In a salad bowl, add the sprouts, beetroot, mushroom, carrot, green pepper, onion, coriander leaves, pine nuts and pumpkin seeds.
  11. Toss well.
  12. Add the salad dressing.
  13. Once again bring everything together so that all the vegetables are thoroughly coated with the dressing.
  14. Enjoy on its own or with some bread.

Note:

  1. You can add/substitute any other vegetables of your choice like lettuce, tomato, broccoli, courgette, sweetcorn – the list is endless…
  2. If you don’t have pine nuts, try with some toasted walnuts.
  3. Sunflower seeds can be added instead of pumpkin seeds.

A Very Purple Salad

A Very Purple Salad

  • Servings: 1-2
  • Difficulty: easy
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A Very Purple Salad

 

 

 

 

 

 

 

Here’s a summer friendly salad recipe which can be enjoyed on its own with a glass of white or rosĂ© (and some bread, if you are so inclined).

It is very easy to assemble and doesn’t take much time but it does require a bit of planning since you have to marinate red cabbage, beetroot and onion.

This salad includes uncooked courgette, a first for me. I have recently developed a taste for this vegetable in its raw form (in salads) thanks to a friend.

a beautifully coloured salad which is light yet satisfying

Ingredients

250 Grams red cabbage

1 Beetroot

2 Onion

1 Yellow Pepper

1 Green Courgette

10-12 Cherry tomato

Juice of 2 lime/lemon

1 Tablespoon vinegar of your choice

1 Tablespoon strong mustard

1 Tablespoon olive oil

A pinch of freshly ground pepper

Salt to taste

Method

  1. Wash and finely slice the red cabbage.
  2. Peel, wash and halve the onion. Slice in fine rings in half moon shape and separate the rings.
  3. Wash and steam the beetroot for about 7 to 8 minutes (depending on its size). You want it just a wee bit tender, not cooked.
  4. Once the beetroot has cooled down, slice it in thick matchstick like shape.
  5. Take a bowl with a lid. Throw in the sliced cabbage, onion rings and beetroot.
  6. Add the vinegar, juice of 1 lime or lemon and a pinch of salt.
  7. Toss well, cover and let this marinate for about 5 to 6 hours.
  8. When you are ready to assemble the salad, wash and halve the cherry tomato.
  9. Wash, de-core, deseed and halve the pepper. Finely slice each half.
  10. Wash and remove both ends of the courgette. Cut it in half and slice it along its length. Slice each halved length into half moon shape.
  11. In a salad bowl, throw in the pepper, cherry tomato and courgette.
  12. Add the marinated cabbage, beetroot and onion mixture.
  13. Add olive oil, mustard, juice of 1 lime or lemon, salt and pepper.
  14. Toss well and enjoy.

Fragrant Summer Salad of Sprouted Mixed Beans

Fragrant Summer Salad of Sprouted Mixed Beans

  • Servings: 1-2
  • Difficulty: easy
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Fragrant Summer Salad of Sprouted Mixed Beans

 

 

 

 

 

 

 

Today, I am sharing with you another cool salad recipe for a hot summer’s day.

Combination of sprouted mixed beans, cherry tomato, yellow capsicum, onion, iceberg lettuce  and avocado have gone into this super duper, easy peasy  salad.

made fragrant thanks to a garlicky lemony dressing with mint and basil

I have one of those ready packets of mixed beans containing seven different bean varieties which I soaked for 8 hours and left for sprouting for about 48 hours. You can substitute canned mixed beans if you like (in which case skip the steaming step since canned beans are already cooked).

This salad is best made ahead of time and chilled for a few hours before having.

Ingredients

1 Cup mixed beans, sprouted

1 Medium ripe avocado

1 Yellow Capsicum

1 Large white or red onion

10-12 Cherry tomato

1 Small head of iceberg lettuce

1/4 Cup fresh mint leaves

1/4 Cup fresh basil leaves

1 Head of garlic

Juice of 2 lime/lemon

2 Tablespoons red wine or cider vinegar

1 Tablespoon olive oil

Salt to taste

Method

  1. Steam the sprouted mixed beans for 10 minutes till they are tender yet firm (skip this step if using canned beans). Set aside to cool down completely.
  2. Wash, dry and shred the iceberg lettuce.
  3. Wash, de-core, de-seed and finely slice the yellow capsicum.
  4. Wash and split the cherry tomato in half.
  5. Peel, wash and finely slice the onion into half moon shape. Separate the rings.
  6. Wash, dry and coarsely chop the mint and basil leaves.
  7. Peel and grate the garlic.
  8. Juice the lime/lemon.
  9. In a small bowl, whisk together the olive oil, juice of lime/lemon, red wine vinegar or cider vinegar, grated garlic and salt to taste.
  10. Add the chopped mint and basil leaves to the salad dressing and set aside.
  11. Take a large salad bowl and throw in the cooled down beans, shredded lettuce, sliced yellow capsicum, halved cherry tomato and sliced onion.
  12. Toss well so that all the ingredients are mixed.
  13. Add the salad dressing and toss well once more.
  14. Now, peel and cube the avocado and add it to the salad.
  15. Mix one final time, cover and refrigerate for a few hours.
  16. Bring it down to room temperature about 30 minutes before eating.

Greek Style Salad

Greek Style Salad

  • Servings: 1
  • Difficulty: easy
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Greek Style Salad

 

 

 

 

 

 

 

Here’s another incredibly quick and simple salad that can be assembled in very little time.

The reason I have inserted the word ‘style’ in the title (as opposed to simple Greek Salad) is because I have added iceberg lettuce which is not part of the traditional recipe.

Surprisingly, iceberg lettuce has plenty of health benefits so I don’t mind veering from the authentic for some additional nutrition. Also, since I was having this as a main meal salad, I needed something to bulk it up a bit without making the salad too heavy.

cooling, light and easy summer salad

A couple of points on the ingredients… You can adjust the amount of Feta cheese according to personal taste. The quantity I have given is what I weighed and added to make sure that I didn’t go overboard with it (a moment on the lips, lifetime on the hips and all that!).

As for the onions, I used them “as is” but if you find raw onions too sharp, you can douse them in some vinegar for about 30 minutes before squeezing out all moisture and adding to the salad.

Talking of vinegar, I don’t have any red wine vinegar (traditionally added) so used cider vinegar instead and it tasted just as good. I wouldn’t suggest using plain white vinegar though.

Ingredients

1 Small head iceberg lettuce

1 Medium size cucumber

2 Red onions

2-3 Ripe tomato (or 10-12 cherry tomato)

1 Green pepper

10-15 pitted, black, olives

70 Grams Feta cheese

2 Tablespoon red wine OR cider vinegar

Juice of 1 lime or lemon

1 Tablespoon olive oil

1 Teaspoon dry oregano OR 1 Tablespoon fresh oregano

2-3 Cloves garlic

Salt to taste

Method

  1. First prepare the dressing.
  2. Peel and crush the garlic.
  3. In a bowl (or a jar), mix together the olive oil, lemon juice, vinegar, crushed garlic, oregano and salt to taste. Keep aside.
  4. Wash, dry and coarsely chop the lettuce.
  5. Peel, wash and finely slice the onion in half moon shape. Separate the sliced rings.
  6. Wash and slice the cucumber in half moon shape to match the onions.
  7. Wash and dice the tomato. (If using cherry tomato, wash and slice in half.)
  8. Wash, de-core, de-seed and chop the green pepper.
  9. Add the lettuce, onions, cucumber, tomato, green pepper, pitted olives and crumbled feta to a large salad or mixing bowl.
  10. Toss all the ingredients thoroughly.
  11. Pour the salad dressing and, once again, toss well.
  12. Chill for a couple of hours before serving.

Colourful Sprouted Moong Bean Salad

Colourful Sprouted Moong Bean Salad

  • Servings: 1-2
  • Difficulty: easy
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Colourful Sprouted Moong Bean Salad

 

 

 

 

 

 

 

a colourful salad which combines the raw and the cooked, offering different textures with a bit of zing

You don’t need me to tell you how healthy sprouted moong beans are.

They are more nutritious uncooked but although I am a bit of a kooky health freak, the thought of chomping through a bowl of raw moong sprouts is not exactly appetising or appealing to me!

So I made up this recipe which combines the goodness of sprouts with other vegetables for a really flavourful, refreshing salad.

Purple cabbage, white onion, yellow sweetcorn, orange carrot, green moong sprouts and mint – only red seems to be missing!

Remember my purple cabbage and onion mixture from Mackerel Salad? That has been sitting subconsciously in my mind ever since and so I decided to use it as a base.

This is good to eat on its own (I had a plate full for dinner) or you can serve it as part of a meal.

The roasted seeds and fresh mint make all the difference so please don’t skip them.

Ingredients

1 Cup finely shredded purple cabbage

2 White onion

100 Grams sweetcorn

1 Large carrot

1 Cup sprouted moong beans

1 Cup fresh mint leaves

2 Tablespoons sunflower and/or pumpkin seeds

2 Tablespoons apple cider vinegar

Juice of 1 lime or lemon

1 Tablespoon olive oil

1 Tablespoon strong, smooth mustard

Salt to taste

Method

  1. First, you need to prepare the cabbage-onion mixture.
  2. Peel, wash and finely slice the onions in half moon rings.
  3. Separate the onion rings.
  4. Combine the shredded purple cabbage and onion rings in a bowl.
  5. Add the cider vinegar, a pinch of salt and toss well. Transfer to an airtight container and set aside to marinade for 4 to 5 hours.
  6. By the end of the marination time, the cabbage and onions will have softened and the onions taken on purple tinge from the cabbage.
  7. Dry roast the seeds till they release a nice, toasty aroma. Transfer to a plate and let them cool down.
  8. Wash the mint leaves and dry them on a kitchen towel.
  9. Wash and steam the sweetcorn kernels and set aside.
  10. Wash and coarsely grate the carrot and set aside.
  11. Wash the sprouted moong beans and set aside.
  12. To make the dressing, whisk together olive oil, mustard, juice of lime/lemon and salt to taste.
  13. In a salad bowl, add the cabbage-onion mixture, steamed sweetcorn kernels, coarsely grated carrot, sprouted moong beans and mint leaves.
  14. Pour the dressing and toss thoroughly.
  15. Sprinkle the toasted seeds and mix once more.
  16. Chill for a couple of hours before serving.

Note:

  1. I didn’t add any freshly ground black pepper to the dressing because I didn’t feel the need for it. It is purely personal preference, you can add a pinch if you like.