Bell Pepper & Bean Sprout Salad
Servings – 2
INGREDIENTS
Peanuts – 1 tablespoon
Olive oil – 1 teaspoon
Garlic – 1 tablespoon
Water – 400 milliliters
Green mung bean sprouts – 100 grams
Soy sauce – 1 teaspoon
Vinegar – 2 teaspoons
Red chili – 1/4 teaspoon
Salt – 1/4 teaspoon
Bell pepper – 80 grams
Green onions – 1 tablespoon
Sugar – 1/4 teaspoon
PREPARATION
1. Take a pan, add 1 tablespoon peanuts and dry roast for 2 – 3 minutes on medium heat.
2. Remove it from heat and allow it to cool. Peel the skin of peanuts and keep aside.
3. Heat 1 teaspoon olive oil in a pan, add 1 tablespoon garlic and stir for a minute.
4. Remove it from heat and keep aside.
5. Take a pan, add 400 milliliters water, 100 grams green mung bean sprouts and mix it well.
6. Bring it to a boil. Boil for 7 – 8 minutes on medium heat.
7. Remove it from heat and drain the sprouts. Keep aside.
8. Take a mortar, add the peeled peanuts in it and crush it with the help of a pestle. Keep aside.
9. In a bowl, add 1 teaspoon soy sauce, 2 teaspoons vinegar, 1/4 teaspoon red chili, 1/4 teaspoon salt, sauted garlic and mix it well. Keep aside.
10. In a mixing bowl, add 80 grams bell pepper, boiled sprouts, roasted crushed peanuts, 1 tablespoon green onions, 1/4 teaspoon sugar, prepared dressing and mix all the ingredients well.
11. Serve.
Pomegranate & Carrot Salad
Servings – 2
INGREDIENTSLemon juice – 2 teaspoons
Black pepper – 1/4 teaspoon
Salt – 1/4 teaspoon
Sugar – 1/4 teaspoon
Pomegranate – 150 grams
Carrots – 100 grams
Mint – 1 tablespoon
PREPARATION
1. In a bowl, add 2 teaspoons lemon juice, 1/4 teaspoon black pepper, 1/4 teaspoon salt 1/4 teaspoon sugar and mix it well. Keep aside.
2. In a mixing bowl, add 150 grams pomegranate, 100 grams carrots, prepared dressing, 1 tablespoon mint and mix all the ingredients well.
3. Serve.
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