Potato & Garden Vegetable Salad with Garlic Sauce
A fresh mix of vegetables tossed with spicy and tangy garlic sauce makes for a delicious salad.
Chef Vicky Ratnani's Vegetable Salad with Garlic Sauce Recipe

- 2

Cooking Time

-10 min


- Easy

Preparation Time

- 15 Mins


  • 1 red radish sliced; 8 to 10 baby boiled potatoes; 1 sliced onion; 1 green bell pepper; 1 yellow bell pepper; 1 red bell pepper; 1 spring onion; ½ peeled and sliced white radish; 1 Cucumber peeled and sliced; 2 pita breads; salt; Crushed black pepper; Few parsley leaves; water; 13 to 15 garlic cloves; 1 tbsp lemon juice; 1 orange chilli; 1 tbsp tahini sauce; Few parsley leaves; 1 tbsp olive oil


  1. 1

    Partially boil the baby potatoes and then drain the water.
  2. 2

    ; Thinly slice them.
  3. 3

    ; In a bowl, add the sliced red radish, onion, white radish, and cucumber.
  4. 4

    ; Soak in water.
  5. 5

    ; In a different bowl, add the chopped bell peppers and spring onion.
  6. 6

    ; Refrigerate these bowls for sometime.
  7. 7

    ; Toast the pita breads in a pre heated oven.
  8. 8

    ; For the garlic dressing, blend garlic cloves , lemon juice, orange chilli, salt, tahini sauce, few parsley leaves, and olive oil.
  9. 9

    ; In a bowl, add the bell peppers, spring onion, baby potatoes, and vegetables.
  10. 10

    ; Mix them all and add the dressing salt, crushed black pepper, and finely chopped parsley leaves.
  11. 11

    ; Break the toasted pita breads into small pieces and add them to the bowl.
  12. 12

    ; Mix.
  13. 13

    ; Serve in a plate and garnish with toasted pita breads, sprouts, and the prepared dressing.
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About Chef

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Vicky Ratnani


Chef Vicky Ratnani has had the honour of feeding Queen Elizabeth II, Nelson Mandela and Rod Stewart. Goes on to show how he can bring an international influence to local ingredients. You can trust him to turn the most boring veggie around, or transform a dull kitchen chore into a fun dining experience.Watch the chef make a grand event of a meal on LF!

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