A very healthy and easy salad to make that travels supremely well, as long as you pack the dressing in a separate container which you can drizzle onto just before eating!
This recipe was first featured in Ahmedabad Mirror for their Travel Edition Special
The Recipe
1
Ingredients
½ cup foxtail millet, cooked
¼ cup chickpeas, cooked
¼ cup pomegranate arils
¼ cup capsicum, chopped
¼ cup carrots, chopped
Handful of fresh mint, chopped
1 tbsp chopped almonds
1 tsp toasted sesame seeds
Dressing:
1 ½ tbsp extra virgin olive oil
½ tbsp white wine vinegar
1 tsp honey
¾ tsp salt
¾ tsp pepper
¼ cup chickpeas, cooked
¼ cup pomegranate arils
¼ cup capsicum, chopped
¼ cup carrots, chopped
Handful of fresh mint, chopped
1 tbsp chopped almonds
1 tsp toasted sesame seeds
Dressing:
1 ½ tbsp extra virgin olive oil
½ tbsp white wine vinegar
1 tsp honey
¾ tsp salt
¾ tsp pepper
Instructions
Toss together the salad ingredients and place in the tiffin box
In a smaller container, whisk together the dressing ingredients and fasten properly and carry along with a spoon and napkin!
Toss the dressing into the salad just before eating.
In a smaller container, whisk together the dressing ingredients and fasten properly and carry along with a spoon and napkin!
Toss the dressing into the salad just before eating.
