Warm Garden Veggie Salad

Ingredients

• 1 cup mushrooms, sliced
• 1 large carrot, cut into thick strips
• 4 baby corn, sliced
• 1 small leek, chopped
• 3–4 spring onions, chopped
• 1/4 cup green peas
• 1 small onion, sliced into half moons
• 1 tbsp roasted sesame seeds
• 1 tbsp yogurt
• 1 tsp soy sauce
• 1 tsp rice vinegar

For seasoning

• Salt, to taste
• Black pepper
• Red chilli flakes, or chopped green chilli

Method

1. Wash and chop all the vegetables. Keep the spring onion greens separate for garnish at the end. Slice the onion into thin half moons for a slightly sweet crunch after cooking.

2. Heat 1–1.5 tsp oil in a pan. Add the onion, leek, and spring onion whites. Cook for 2–3 minutes until slightly soft and fragrant.

3. Add the carrot, baby corn, and green peas. Cook on medium-high flame for 3–4 minutes. Then add the mushrooms and sauté until they release their water and begin turning slightly brown around the edges.

4. Season with salt, black pepper, and chilli flakes or green chilli. Mix in the soy sauce, rice vinegar, and yogurt. Cook for another 1–2 minutes on low flame so the yogurt lightly coats the vegetables without splitting.

5. Turn off the flame and add the roasted sesame seeds and spring onion greens. Mix gently and serve warm.

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Tips: The yogurt gives the vegetables a light creamy coating without making the salad heavy. Rice vinegar adds freshness and balances the earthy mushrooms. This salad can be eaten warm or cold and keeps in the fridge for up to 2 days. Add tofu, paneer, grilled chicken, or boiled eggs for extra protein.