Garden Fresh Salad
by Tarla Dalal

Fresh, crisp lettuce, boiled channa, paneer cubes, tomatoes, boiled penne pasta, olives, and spring onions make a vibrant-looking garden fresh salad. The olive oil infused with garlic, fresh basil, and chili is tossed in with the salad for a lovely treat!

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Garden Fresh Salad recipe - How to make Garden Fresh Salad

1 cup torn mixed lettuce
3 tomatoes
10 to 12 deseeded and sliced black olives
1 cup cooked kabuli chana (white chick peas)
1 cup cooked penne
1 cup chopped spring onions
1/4 cup paneer (cottagte cheese) cubes

For the dressing
3 tbsp olive oil
1/2 tbsp sliced garlic
2 tbsp chopped basil leaves
1 tsp dry red chilli flakes (paprika)
salt to taste

Method

For the dressing

Heat the oil in a pan, add the garlic and sauté till it is browned.
Strain the garlic out of the oil and discard. Add the chopped basil and salt to the olive oil and keep aside till it cools. Add the chilli flakes and mix well.

How to proceed

Marinate the paneer in the prepared dressing, mix well and keep aside for 10 to 15 minutes.
Put the tomatoes in a vesselful of boiling water for 2 minutes.
Peel, deseed, chop them finely put in a serving bowl.
Add the lettuce, olives, kabuli chana, pasta, spring onions and refrigerate till use.
Just before serving, add the paneer and the dressing to the salad and toss well.
Serve immediately.