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.