Offering the goodness of vegetables, herbs and spices, this delightful mix is perfect for those seeking a quick, healthier salad option.
- 10 Min
20 baby potatoes, boiled, peeled, and sliced
½ cup kidney beans, soaked and boiled
1 spring onion greens and whites, chopped
4 cherry tomatoes, quartered
½ cup black and green olives
2 tbsp hung curd, Salt to taste
1 tsp French mustard paste
1 tbsp Olive oil
2 tbsp White vinegar
1 green chilli, A few parsley leaves for flavour
A few cherry tomatoes chopped
A few chives
Slice boiled new potatoes into roundels and add them to a bowl, along with boiled red kidney beans, spring onions, cherry tomatoes, yellow bell pepper (all chopped), whole black and green olives and mix them.
For the dressing, blend hung curd, salt, French mustard paste, olive oil, white vinegar, green chilli and parsley leaves, in a mixer.
Add the dressing to the salad and mix it.
Add chopped chives and mix.
Garnish with chopped cherry tomatoes, sprouts and chives to serve.
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