T R I - C O L O U R E D Salad
|Beetroot||4 , grated (Use Raw One)|
|Sunflower seeds||4 Ounce, roasted (100 Gram)|
|Chopped tarragon/Thyme||1 Tablespoon|
|Eggless mayonnaise/Cr me fratche||8 Ounce (250 Milliliter)|
|Walnut pieces||4 Ounce (100 Gram)|
|Watercress||10 Ounce, trimmed|
|Green pepper||1 , cored, seeded and sliced|
|Grape fruit||1 , juiced|
|Olive oil||4 Ounce (125 Milliliter)|
|Carrots||2 , shredded|
|Unsalted peanuts||1 Tablespoon (Use Raw Ones)|
|Cumin seeds||1⁄2 Teaspoon|
|Black mustard seeds||1⁄2 Teaspoon|
|Sesame seeds||1 Teaspoon|
|Ground coriander||1 Pinch|
|Cayenne pepper||1⁄4 Teaspoon|
|Lemon juice||1 Teaspoon|
|Chopped coriander||2 Tablespoon|
To make the beetroot salad, combine all the ingredients.
To make the watercress salad, heat a heavy frying pan and roast the walnuts over a high heat until browned.
Leave to cool, then mix with the watercress and green pepper.
In a separate bowl, combine the grapefruit juice, olive oil, salt and pepper and pour over the watercress mixture.
To make the carrot salad, place the carrots in a bowl and stir in the salt.
Roast the peanuts in the frying pan, stirring constantly until they have turned a darker colour and are giving oft a rich aroma.
Allow the peanuts to cool and grind them coarsely or crush with a pestle and mortar.
Heat the oil in a small pan and roast all the seeds until they 'pop'.
Add the ground coriander and cayenne pepper to the seeds and cook for 1 minute, stirring constantly.
Stir the mixture into the carrots, along with the peanuts, lemon or lime juice and chopped coriander.
Arrange each salad attractively on a large serving platter, keeping them separate.