Ingredients:
1/2 Lettuce iceberg
1/5 Red cabbage
1/2 punnet Pumpkin seed sprouts
1 cup Mung bean sprouts
1 medium Carrot
2 mini-Cucumbers
10 Basil leaves
1 Tablespoon Hemp seeds
3 tablespoons Roasted pumpkin seeds
Instructions:
Prepare Vegetables: Wash and Chop the iceberg lettuce, slice the red cabbage finely, grate carrots, and slice the cucumber.
Combine Salad Ingredients: In a large salad bowl, mix together the chopped lettuce, sliced red cabbage, pumpkin seed sprouts, mung bean sprouts, carrots, sliced cucumber, and chopped basil.
On side:
1/2 avocado sliced
10x pitted olives
Fresh chopped Chilli
175g Soya bean Paneer
Soya bean Paneer:
Cut into 5ml thick rectangles or cubes
Wash & dry
Instructions:
Place In stainless steel pan
Sprinkle with Himalayan salt & black pepper
Cook in medium heat until almost lightly browned
Turn over and again Sprinkle with Himalayan salt & black pepper
Cook until lightly browned
Remove and sprinkle with nutritional yeast
Dressing
juice of 1/2 Lemon
1 Teaspoon Olive oil
2 tablespoon Gherkin juice from bottle of gherkins
Mudra of Himalayan salt and Black pepper
In a small bowl, whisk together the lemon juice, olive oil, and gherkin juice. Season with a mudra of Himalayan salt and freshly ground black pepper, adjusting to your taste.
Drizzle over the salad.
Sprinkle hemp seeds and roasted pumpkin seeds over the top of the salad for added texture, nutrition and flavor.
Serve immediately for the freshest taste.
Enjoy this vibrant and nutritious salad as a healthy meal!