Burst of colour


I don’t have to tell you how much I love salads! And now, my love for them has become so popular that I get calls and mails asking me for ideas on how to ‘dress up boring veggies’, something that I’m mighty thrilled about.

These days whenever we have people over, which is quite often given that the D-day is drawing closer, I make it a point to have at least two salads on the table. There are several reasons for this, one is that these vibrant dishes make for pretty centrepieces and you’ll always have someone reluctantly reaching out for a spoonful and then eventually heading for seconds and thirds. Another reason is because I feel that any meal needs to have a lot of balance in terms of flavours and textures, so I pair my salads accordingly with the mains that I’m serving, they might not be substantial enough to be a meal by themselves (even though I’ll gladly eat it all up!) but rest assured they’ll go wonderfully well with everything else on the table. And the final reason is a very selfish one I must admit, I’ve been told repeatedly that with my wedding just about a month away I need to start weaning myself away from the kitchen and that is very, very hard for me to do but I also know that rustling up a salad or two is the perfect way to silence everyone else and keep myself happy at the same time!

This salad is what I made when we were having a continental lunch, there was a baked dish and some herbed rice, both of which were big on flavours but didn’t have that brightness when it came to appearance. So I wanted something that would offset these dishes. I used sprouts, some carrots and pomegranate in this salad and it had this lovely crunch to it which was also enhanced by the almonds. I’d serve this as a snack too because it makes for a healthy and delicious one.

A salad that gets the pool-side view!

Mixed sprout and pomegranate salad
150gms of mixed sprouts, blanched to remove the raw taste
1 medium-sized carrot, peeled and grated
1/2 a pomegranate, de-seeded
1 tbsp of almonds, lightly roasted and crushed

For the dressing:
1 tbsp of olive oil
Juice of 1/2 a lime
4-5 Basil leaves, chopped or 1 tsp of dried basil
Salt to taste

Mix all the ingredients of the dressing and whisk well. Allow it to rest for about an hour.

Just before you are serving, place all the other ingredients (except for the almonds) in a salad bowl. Pour the dressing over this and toss lightly. Now add the almonds and give it a quick toss. Serve immediately.

*If you don’t find mixed sprouts, you can always soak some chickpeas, soya beans, kidney beans and the likes overnight, pressure cook them and use them in the salad.
*Want to experiment with the sprout and fruit combo? Try orange segments, diced apples or even pears in this salad.
*Use herbs like mint or even sage in this dressing but keep out strong elements like garlic or lemongrass as they will overpower the rest of the ingredients. 


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