Ingredients
- 5 gm amaranth puffs
- 50 gm roasted red and yellow peppers
- 70 gm arugula
- 3 gm pumpkin seeds
- 30 ml tamarind dressing
- 80 gm rocket leaves
- 8 whole toasted California walnuts
Ingredients for Dressing
- 5 ml melted jaggery
- 10 ml grain mustard
- 20 ml refined oil
- 10 ml tamarind pulp
- 1/2 green chilli
- 2 ml lemon juice
- Salt to taste
Preparations for Dressing
- Whisk together the jaggery, mustard, tamarind, lemon juice and green chilli.
- Pour the oil slowly while whisking to create an emulsion.
- Keep refrigerated.
- Use as required in a salad.
Preparations for Salad
- Toss the roasted peppers, rocket leaves and toasted California walnuts in the dressing.
- Garnish with the amaranth puffs and pumpkin seeds.
- Serve as soon as its ready or the leaves will start to droop.
