In a bowl or small bottle, add honey, olive oil, lemon juice, crushed peppercorns, and salt. Mix well or shake until nicely combined. Keep aside for later.
Description - Step 2
Steam the vegetables
Add cauliflower florets and green peas to a steamer basket. Steam over boiling water for about 10 minutes, or until they are just tender yet still hold their shape. Drain and allow them to cool completely before using in the salad.
Description - Step 3
Slice the fruit and vegetables
Peel and thinly slice carrots and raw papaya. Chop the ripe papaya into cubes. Wash cucumbers thoroughly and slice them thin along with the peel. Keep each chopped vegetable in separate bowls or plates.
Description - Step 4
Arrange the tricolour salad
On a serving plate, arrange carrots and ripe papaya for saffron, raw papaya and cauliflower for white, and peas with cucumber for green. Sprinkle chia seeds in the centre of the white layer to resemble the chakra.
Description - Step 5
Add dressing
Pour the honey lemon dressing over the salad only when it’s ready to be served. Mix gently to coat the vegetables evenly.
Description - Step 6
Garnish & serve
Top the salad with pumpkin seeds, sunflower seeds, and chopped walnuts. Serve fresh and enjoy the burst of flavours.
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Indian
Easy
Appetizer
