This salad can be eaten hot or cold. I had it as my mains and simply added a piece of meat. It is also great as a snack.
Ingredients:
260g Cauliflower shredded
100g baby brinjal, sliced
1/4 Cup lemon juice
120g Yellow Bell Pepper diced in bite sized pieces
100 green beans
2 Tablespoons Garlic Butter
1 tablespoon olive oil
1 tablespoons Corn Flour
1 1/2 tablespoon Ina Parma’s Vegetable Seasoning
Method:
1. Slice the baby brinjal and sprinkle some lemon juice over. Lightly coat the brinjal with corn flour and fry in coconut oil. Remove from the stove.
2. Add 2 1/2 tablespoons of butter to the same pan where you fried the brinjal. Add the rest of your vegetables except the brinjal. Season with Ina Parma’s Vegetable Seasoning and sauté for 5 minutes.
3. Add your brinjal to the vegetables, toss for about 1 minute in the pan and serve.
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