T R I - C O L O U R E D Salad Recipe
Ingredients
| Beetroot | 4 , grated (Use Raw One) | |
| Sunflower seeds | 4 Ounce, roasted (100 Gram) | |
| Chopped tarragon/Thyme | 1 Tablespoon | |
| Eggless mayonnaise/Crème fratche | 8 Ounce (250 Milliliter) | |
| Walnut pieces | 4 Ounce (100 Gram) | |
| Watercress | 10 Ounce, trimmed | |
| Green pepper | 1 , cored, seeded and sliced | |
| Grape fruit | 1 , juiced | |
| Olive oil | 4 Ounce (125 Milliliter) | |
| Carrots | 2 , shredded | |
| Salt | 1 Teaspoon | |
| Unsalted peanuts | 1 Tablespoon (Use Raw Ones) | |
| Oil | 1 Tablespoon | |
| Cumin seeds | 1⁄2 Teaspoon | |
| Black mustard seeds | 1⁄2 Teaspoon | |
| Sesame seeds | 1 Teaspoon | |
| Ground coriander | 1 Pinch | |
| Cayenne pepper | 3⁄10 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| Chopped coriander | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 5362 Calories from Fat 4046
% Daily Value*
Total Fat 456 g701.1%
Saturated Fat 55.2 g275.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3997.8 mg166.6%
Total Carbohydrates 282 g94.1%
Dietary Fiber 88 g351.9%
Sugars 152.9 g
Protein 93 g186.7%
Vitamin A 690.7% Vitamin C 763.2%
Calcium 119.3% Iron 198.8%
*Based on a 2000 Calorie diet
Directions
To make the watercress salad, heat a heavy frying pan and roast the walnuts over a high heat until browned.
Leave to cool, then mix with the watercress and green pepper.
In a separate bowl, combine the grapefruit juice, olive oil, salt and pepper and pour over the watercress mixture.
To make the carrot salad, place the carrots in a bowl and stir in the salt.
Roast the peanuts in the frying pan, stirring constantly until they have turned a darker colour and are giving oft a rich aroma.
Allow the peanuts to cool and grind them coarsely or crush with a pestle and mortar.
Heat the oil in a small pan and roast all the seeds until they 'pop'.
Add the ground coriander and cayenne pepper to the seeds and cook for 1 minute, stirring constantly.
Stir the mixture into the carrots, along with the peanuts, lemon or lime juice and chopped coriander.
Arrange each salad attractively on a large serving platter, keeping them separate.
Chef
