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

Salad O Garden
(This recipe from Chun Mei Chang won raves for its innovativeness)
Serves: Four
Time required: 20 minutes

10 g coriander seeds
3 green chillies
250 ml curd
2 onions, finely chopped
salt, pepper and sugar to taste
2 potatoes, mashed
a pinch of turmeric powder
a pinch of chilli powder
4-5 red cabbage leaves
5-6 lettuce leaves 3 tomatoes, finely chopped
3 capsicums, thinly sliced
1 carrot, chopped
For the garnish:
1 carrot, julienned
5-6 celery leaves, chopped
2 baby potatoes, boiled
GRIND together the coriander seeds and green chillies.
Mix into the curd with the onion and add salt and pepper to taste.
Mix turmeric powder, chilli powder, salt, pepper and a pinch of sugar
into the mashed potato.
Lay a bed of red cabbage and lettuce leaves on a serving dish.
Place mounds of the mashed potato mixture, and the tomato,
capsicum and carrot on this bed.
Pour the curd mixture over and garnish with the carrot,
celery and the whole baby potatoes.
Nutritional value of each serving
Calories: 247 Kcal
Proteins: 8.3 g
Fat: 7.8 g
Minerals: 3.3 g
Fibre: 11.3 g
Carbohydrates: 35 g