Yogurt tomato pesto dressed veggie salad

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

• 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.

Questions

Photos of members who cooked this recipe