Serves 4

Instructions

• ½ cup shredded lettuce
• ¼ cup baby corn, halved and sliced lenthwise
• ¼ cup chopped spring onions
• ¼ cup chopped tomatoes
• ¼ cup chopped cucumbers
• ¼ cup chopped red and green peppers
• ½ cup broccoli florets
• ¼ cup orange slices
• 3 tsp toasted sesame seeds
• 1 tbsp toasted peanuts, chopped

Dressing:

• 2 tsp toasted sesame oil
• 3 tsp light soya sauce
• 1½ tsp rice wine vinegar
• 1 tsp honey
• ½ tsp ginger, grated
• ½ tsp garlic, minced
• ½ tsp red chilli flakes
• ½ tsp prange zest

Directions

• Place a non-stick pan on high heat. Throw in the baby corn and broccoli florets to roast with a pinch of sugar, stirring occasionally for 6-8 minutes. The vegetables should be slightly blistered. Remove from heat to cool.
• Meanwhile, stir the dressing ingredients together. Keep in the fridge until ready to serve.
• Assemble the remaining salad fillers together in a serving bowl with the broccoli and baby corn. Pour the dressing over and sprinkle the sesame seeds and peanuts on top.

Recipe and images by Kamini Patel of KitchenTherapy.in