The original recipe came from a book called India’s 500 Best Recipes by Hussain, Fernandez, Baljekar & Kanani. It has been modified slightly.
Hints & Tips
- You can use change the vegetable combination and use other baby vegetables such as leeks, baby corn or cauliflower.
- GF, DF, Veg, V, SF.
- Category: Dairy Free, Gluten Free, Side Dishes, Sugar Free, Vegan, Vegetables, Vegetarian
Ingredients
Salad
- 10 Baby Potatoes, Halved
- 15 Baby Carrots
- 10 Baby Zucchini
- 150 grams Button Mushrooms
Salad Dressing
- 3 tablespoons Lemon Juice
- 1 1/2 tablespoons Olive Oil
- 3 tablespoons Fresh Coriander, Chopped
- 1 teaspoon Salt
- 6 Fresh Green Chillies, Finely Sliced
Instructions
- Boil the potatoes in water until tender.
- Boil or steam the carrots and zucchini until tender.
- Drain cooked vegetables and place in a serving dish with the mushrooms.
- Make the dressing by mixing the lemon juice, olive oil, coriander, salt and chillies in a separate bowl.
- Toss the vegetables thoroughly in the chilli dressing and serve immediately.
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