Name: Yogurt tomato pesto dressed veggie salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: En
Ingredients: 5-6 florets cauliflower; 5-6 florets broccoli; 1 small carrot (peeled and cut diagonally); 7-8 beans (stringed); 1 small red capsicum (sliced); 1 small yellow capsicum (sliced); 8-10 baby corns; For dressing;; 1 cup basil leaves; A handful of walnuts (1/4 cup approx, +/-); 2 cloves garlic; 2 green chillies; 11/2 tbsp parmesan; 1 tbsp yogurt; 4-5 sun dried tomato slices (available at Fab India); 3-4 tbsp olive oil (+/- the amount to achieve desired consistency); Salt to taste

Ingredients

For salad:

5-6 florets cauliflower
5-6 florets broccoli
1 small carrot (peeled and cut diagonally)
7-8 beans (stringed)
1 small red capsicum (sliced)
1 small yellow capsicum (sliced)
8-10 baby corns
For dressing;
1 cup basil leaves
A handful of walnuts (1/4 cup approx, +/-)
2 cloves garlic
2 green chillies
11/2 tbsp parmesan
1 tbsp yogurt
4-5 sun dried tomato slices (available at Fab India)
3-4 tbsp olive oil (+/- the amount to achieve desired consistency)
Salt to taste

Preparation

Preparation15 min

Cook time15 min

For the salad, keep a bowl of ice cold water ready.
Bring a large pot of water to a boil and add 1 tsp salt. Boil each vegetable individually since each has a different cooking point.

Cook just enough so that each veggie retains some crunch. Immediately plunge into the cold water.

Remove from the cold water and drain. Place the veggies on a towel to remove excess water.
For the dressing, put all the ingredients together in a food processor or a grinder. Blend well and adjust the seasoning and flavours.

Pour the dressing over the veggies and serve.