The bowl of goodness

Zucchini & Bell Pepper Salad

Ingredients

2 zucchinis sliced into ribbons

1 red bell pepper, seeded and cut into ribbons

1 yellow bell pepper, seeded and cut into ribbons

2 tbsp roasted sesame seeds

freshly crushed black pepper

1/2 tsp minced garlic (optional)

1 tspn light soya sauce

1/2 tbpsn extra virgin olive oil

Salt to taste

Blanch zucchini in water with a tspn of sugar for half a minute, to retain its colour. Take out and set aside to dry.

Heat oil in a wok, add crushed black pepper, soya sauce and garlic, and the red and yellow peppers. Cover and cook for a minute to soften the peppers. This will also release the sweet tangy flavours of the pepper into the salad.

Then add the sesame seeds and stir in the zucchini , just long enough to coat them – don't stir fry more than a few seconds or they'll lose their crunch.

Serve chilled.

Radish & Green Gram Salad

Ingredients

1 cup grated coconut (grate through the biggest hole in the grater)

2 cups white radish (also grated as above)

6 tomatoes (deseeded and cut into long, thin strips)

1/4 cup green gram (moong dhal) (soaked in cold water with salt for 2-3 hours)

Fistful of green coriander (roughly chopped)

2-3 green chilies, chopped

Juice of 2 lemons (adjust)

Salt to taste

Seasoning

1 1/2 tsp small mustard seeds (rai)

1/4 tsp asafetida (hing)

2 tbsp refined oil

5-6 dry red chillies

2-3 sprigs curry leaves

Drain the water from the green gram and lightly mix with all the salad ingredients.

In hot oil prepare the seasoning by spluttering small mustard seeds, asafetida, curry leaves and red chillies.

Toss into the salad, mix well and adjust flavours.

Serve chilled.