INGREDIENTS
- Red pepper 100g
- Green pepper 100g
- Yellow pepper 100g
- Carrot 150g
- Bottle Goard 150g
- Snake Goard 150g
- Corn Kernel 150g
- Cherry Tomato 100g
- Salad greens 150g
- Garlic 30g
- Broccoli 150g
DRESSING
- E. V. Olive Oil 120ml
- Dijon Mustard 2 tsp
- Balsamic Vinegar 30ml
- Roasted garlic 5gm
- OD Wellness Basil Drop 20 drops
- Lemon Juice 1ea
- Salt and Pepper To Taste
METHOD
- Wash & Clean vegetables
- Cut cherry tomato into quarters
- Dice carrots medium, cook and chill
- Cut broccoli in to small florets and blanch in slated water
- Dice rest of the vegetables and marinate them with chop garlic, onion and Olive oil
- Grill all the processed vegetables in medium heat and season them with salt & pepper and chill it to 60*cl.
DRESSING
- Prepare dressing by blending mustard, E.V.Olive Oil, Lemon Juice and balsamic vinegar
- Season it with salt and ground pepper
- Add One Drop Wellness basil drops and taste.
- Add more drops if you need more stronger flavor of the herbal extract
- Marinated the grilled seasoned vegetables with the Basil Balsamic dressing and rest it for few minutes.
- Ensure the salad is chilled to 60*cl and add the greens before service.