Star Spring Salad

Rarely used "Star Fruit" gives a very different sweet & tangy flavor to this salad. Best for kids if served as tiny lettuce wraps. Here it goes:

INGREDIENTS:

1 cup bean sprouts* 

1/2 cup chopped starfruit

1/4 cup boiled corn

1/4 cup chopped red bell pepper

1 tsp finely chopped coriander

1 tsp lemon juice

1/2 tsp mustard sauce

1 tsp olive oil

1/4 tsp minced garlic

Pinch of black pepper powder

Salt to taste

METHOD:

- Take a big slice of red bell pepper and grease both the surfaces with a drop of olive oil.

- Roast it on direct gas-flame and chop it in small chunks.

- Mix all bean sprouts, boiled corn and red bell pepper in a bowl. Add chopped starfruit and coriander and mix well.

- Take all ingredients of dressing in a small bowl and whisk it for a minute.

- Arrange few lettuce leaves in serving bowl. Mix salad and dressing well and transfer it in a serving bowl.* 

- Garnish with slices of starfruit and mustard sauce.

SJ's NOTE:

* I used a combination of adzuki, chickpeas, mung beans, peas. Ready-to-use sprouts are available but to make it in-house: Soak all beans of your choice in hot water for 5-6 hours and then drain all water out of it. Cover a bowl with damp cloth and keep it in a warm place for 36-48 hours. 

* Alternatively you can serve it as tiny lettuce parcels with salad inside.

Sending it to Jagruti's Cooking Odyssey: