Healthy Vegetable And Sprouts Lunch Salad Recipe

Ingredients

• 1/2 cup coloured capsicum cubes
• 1/4 cup chopped zucchini
• 1/2 cup mushroom (khumbh) cubes
• 1/2 cup red pumpkin (bhopla / kaddu)
• 1 tsp olive oil
• salt (namak)
• 1/2 cup boiled sprouted moong (whole green gram)
• 1/2 cup soaked and boiled masoor (whole red lentil)
• 1/2 cup lettuce, torn into pieces
• 1/2 cup baby spinach, torn into pieces
• 2 tbsp crumbled feta cheese
• 1 tsp olive oil
• 1 tsp lemon juice
• 1/4 tsp honey
• 1/4 tsp mustard (rai / sarson) paste
• salt (namak) to taste

Steps

1. Heat the oil in a broad non-stick, add the capsicum, zucchini, mushroom and red pumpkin, salt and pepper and sauté on a medium flame for 2 to 3 minutes. Cool slightly.
2. It can be taken to work in a lunch box with a dressing in a separate small container.
3. Just before eating, mix the dressing and toss well. Eat immediately.