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(Single Serve)
Ingredients:
A handful of salad leaf mix
Two cherry tomatoes
Half a large brown onion
Two large slices of the yellow and red capsicums
Two medium cloves of garlic
Small carrot
Half a cucumber
Three florets of fresh cauliflower
Dressing:
One tablespoon of extra virgin olive oil
Half a teaspoon of raw sugar.
Use an edge of a teaspoon of Himalayan pink salt.
Squeeze of half a lemon juice.
Stir these ingredients and pour this dressing into the salad bowl.
Toss the salad and mix in the bowl.
Method:
Spread the salad leaf mix evenly across,
the salad bowl.
Cut the two cherry tomatoes into slices.
Add half of the brown onion by removing the skin and dice.
Dice the two red and yellow capsicum and add to the bowl.
Add the two medium garlic cloves by cutting them into smaller pieces and removing the skin.
Grate the small carrot by grating it into the large oblong holes.
Cut six cucumber slices, then cut them in half and spread them across the salad bowl. Please don’t peel.
Grate the cauliflower in the tiny holes of the grater where the movement grates both ways. The result will look like couscous.
Noodles and Spaghetti:
Pour half of the water into the stewing pan and add a tablespoon of extra virgin olive oil so the two pastas will not stick together while cooking.
Bring the water to a boil and gently add a small cup of the large spirals. Break off a quarter of the spaghetti and insert it into the boiling water carefully. Cook until the water reduces.
Remove from heat and cool for about five minutes before adding to the salad mix and mix thoroughly.