BEETROOT SALAD
Ingredients
•
|
Beetroots,boiled and peeled
|
2
medium
|
•
|
Iceberg lettuce leaves
|
8-10
|
•
|
Spring onions with greens,sliced
|
1
|
•
|
Onions,chopped
|
3
tablespoons
|
•
|
Green chillies,chopped
|
1
teaspoon
|
•
|
Tomato,finely chopped
|
2
tablespoons
|
•
|
Fresh mint leaves,finely chopped
|
1
tablespoon
|
•
|
Chickpeas ,boiled
|
5
tablespoons
|
•
|
Juice of 1 lemon
|
|
•
|
Salt
|
to
taste
|
•
|
Black pepper powder
|
to
taste
|
•
|
Extra virgin olive oil
|
1
teaspoon
|
•
|
Roasted sesame seeds
|
for
sprinkling
|
Method
Shred lettuce leaves into a bowl. Add spring onions and toss. Transfer onto a serving dish.
Mix onion, green chillies, tomato, mint leaves, kabuli chana and lemon juice in the same bowl.
Dice beetroot.
Add salt, pepper powder and oil to the onion mixture and mix well. Add beetroot and toss.
Arrange salad on the greens in the serving dish. Sprinkle few roasted sesame seeds on top. Serve chilled.
No comments:
Post a Comment