Fusion Fiesta
(This quick, tasty and colourful salad from Sally Pereira and Raleen Pereira made waves)
Serves: Four
Time required: 30 minutes

300 g mixed pulses, sprouted
½ red pepper, cubed
½ yellow pepper, cubed
½ capsicum, cubed
¼ papaya, cubed
½ cup pomegranate seeds
2 potatoes, boiled and cubed
50 g paneer, cubed
2-3 orange segments
6-7 grapes
For the dressing:
1 ½ tsp mustard powder
4 tbsp lemon juice
2 tbsp olive oil
For the serving:
½ cantaloupe melon, shell reserved
½ watermelon, sliced
For the garnish:
1 tbsp coconut slivers
4 olives
1 tsp roasted til seeds

MIX together the pulses, peppers, capsicum, papaya, pomegranate seeds,
potatoes, paneer, orange segments and grapes.
Mix together the dressing ingredients.

Toss the salad ingredients in the dressing to coat well and bring out the colour.
Place the salad in the melon shell and garnish with the coconut slivers,
olives and the roasted til seeds. Place on a serving platter.
Serve with watermelon slices on the side.
Nutritional value of each serving:
Calories: 339 Kcal
Proteins: 11.6 g
Fat: 13.5 g
Minerals: 2.7 g
Fibre: 4.8 g
Carbohydrates: 44.3 g

Mediterranean Mixed Pepper Salad
(This salad from Niketa Patil brings the taste of sunshine to the tongue)
Serves: Four
Time required: 20 minutes plus marination time

2 red peppers, halved and deseeded
2 yellow peppers, halved and deseeded
½ capsicum, halved and deseeded
50 ml olive oil
1 onion, thinly sliced
2 flakes garlic, crushed
juice of one lemon
For the garnish:
½ bunch parsley, finely chopped
GRILL the pepper halves for about five minutes until the skin has blistered
and blackened.
Place in a polythene bag for five minutes.
Heat 30 ml of the olive oil in a pan and fry the onion until soft. Remove from heat.
Remove the peppers from the bag and peel off the skin. Slice into fairly thin strips.
Place the peppers and onions in a bowl.
Add the crushed garlic, lemon juice and the remaining oil.
Mix well, cover and marinate for two to three hours.
Garnish with chopped parsley just before serving.
Nutritional value of each serving
Calories: 210 Kcal
Proteins: 4.7 g
Fat: 14.7 g
Minerals: 2 g
Fibre: 5.2 g
Carbohydrates: 14.6 g