Navy beans, tri coloured peppers & fruits salad:


1/4 cup boiled Navy beans

1/4 piece each of tri coloured peppers(chopped)

1 small slice of pineapple chopped into bits

2-3 strawberries sliced thinly

Orange 3-4 segments Peeled and cut int halves.

Pomegranate seeds-1 table spoon.

Lemon juice-1 spn

Brown sugar-1/4 son

Olive oil-1/4 son

Salt as per taste.

Pepper-2 pinches(coarse)

Green chilli-1 slit

Coriander leaves for garnishing.


1.In a bowl mix the olive oil, lemon juice,pepper, sugar and salt and keep aside.

2.Now mix the boiled and cooled Navy beans and toss in the peppers and fruits and mix well.Add the mixture from the bowl and garnish with coriander leaves.

3.Refrigerate, as it tastes good when cold.

Tangy Colourful Salad🥗


Semi ripe Mango- skinned and sliced into thin bits.



White Radish-1 cut into Juliennes

Tomato-1 sliced thinly

Onions-1 sliced finely

Cabbage-1/2 cup thinly shredded

Coriander leaves chopped-3-4 sprigs

Lemon juice-1 table spoon

Paprika-1/2 spn

Brown sugar-1/2 spn

Salt as per taste.


In a bowl add all the cut veggies and then add the lemon juice, salt, sugar and paprika and mix well and garnish the coriander leaves.

Enjoy the tangy 🥗 Salad.

Moldovan style Radish coleslaw

This is a delicious,healthy Moldovan salad.

They call it Cabbage salad.

Unlike its name the ingredients differ from coleslaw.its unique in flavour and tangy too.


Cabbage-1/4 cup shredded

Onion-1 sliced

Cucumber-1/2 sliced

1 spn Apple cider vinegar

1 spoon-oil

Salt as per taste

1 table spoon diced dill weed.


Slice the Radish, onions and cucumber .

Apply salt to the shredded cabbage and rub it lightly with your fingers.

Add in the sliced onions, cucumber and Radish.

Add vinegar,oil and diced dill weed.

Mix together and serve immediately.

Black rice and pumpkin 🥗 Salad



Black rice-1/4 cup

(Wash and soak the rice in 1 cup of water.

Cook in a pressure cooker for about 7/8 whistles and then drain the water, run it through some cold water, strain and add salt and refrigerate it.)


Pumpkin bits-1/4 cup

Spinach-5-6 leaves washed and blanched.

1/2 white onion sliced thinly

1/2 Red onions chopped.

Paprika-1:4 spn

Lemon juice-1/2 spn

Salt as per taste

Paneer-4 pieces chopped

Cherry tomatoes-About 6-7 chopped into half.

Sugar-1/4 spn

Lettuce -About 2 big leaves and 2 small ones chopped roughly.

Saunf powder-1/2 spn ground coarsely.


Take a small pan and add a t spoon of olive oil and the paprika with a little salt.Add in the chopped pumpkin and stir fry and then add the spinach and put off the flame.

In a bowl mix all the above ingredients and then in a plate spread the big lettuce and then pour the mixed salad of rice and veggies.The lemon juice and sugar gives a sweet sour and tangy taste.

You may add pomegranate seeds too.This colourful salad is nutritious,healthy and tasty too 🥗

Moroccan Quinoa Salad

This is a Gluten free healthy and nutritious salad.

Moroccan Quinoa Salad🥗

1/2 cup quinoa

2 table spoons butter

Less than 1/4 spn of ras-el-hanout( an African spice powder.I have used garam masala)

1/2 teaspoon cumin

5-6 dried apricots sliced

1 clove of garlic

1 preserved lemon, chopped finely

small handful of mint

small handful of rocket(salad green)

Salt and pepper as per taste

1 orange ( use 1/2 to slice and garnish and extract juice of other orange

5-6 chopped almonds


1. fill a large saucepan with water, and add your quinoa, preserved lemon, and some salt. Bring to the boil, and cook until it’s cooked and grains are seperate.

2.In a small saucepan, add the butter, ras el hanout, cumin, apricots, crushed garlic, a few crushed mint leaves and the rest of the preserved lemon. Cook on a low heat for about 10-15 minutes, and then set aside.

3.The quinoa should now be done, so drain it and let it cool 4 a bit. Once it has, pop it in a large mixing bowl, and cover it with the buttery deliciousness. Add your rocket, extra mint, and a bit of chilli if you like it hot.

4.Juice one half of your orange, and pour it over the top. Slice the other half. and top with the orange slices and the chopped almonds. Refrigerate as it

tastes best when it’s cool.

Avocado &and Yellow pepper Salad

Avocado & Yellow Pepper Salad:

1 Avacado chopped into small pieces

1 tomato chopped finely

1 onion chopped finely

1/2 yellow capsicum chopped finely

1-2 sprigs of finely chopped corriander leaves

Few drops of lemon

1 chopped green chillies

A pinch of sugar.

Salt to taste.

Toss in all the chopped veggies and add in the salt, lime juice, sugar and the g chillies. Garnish with c leaves.