Fusion Fiesta
(This quick, tasty and colourful salad from Sally Pereira and Raleen Pereira made waves)
Serves: Four
Time required: 30 minutes

300 g mixed pulses, sprouted
½ red pepper, cubed
½ yellow pepper, cubed
½ capsicum, cubed
¼ papaya, cubed
½ cup pomegranate seeds
2 potatoes, boiled and cubed
50 g paneer, cubed
2-3 orange segments
6-7 grapes
For the dressing:
1 ½ tsp mustard powder
4 tbsp lemon juice
2 tbsp olive oil
For the serving:
½ cantaloupe melon, shell reserved
½ watermelon, sliced
For the garnish:
1 tbsp coconut slivers
4 olives
1 tsp roasted til seeds

MIX together the pulses, peppers, capsicum, papaya, pomegranate seeds,
potatoes, paneer, orange segments and grapes.
Mix together the dressing ingredients.

Toss the salad ingredients in the dressing to coat well and bring out the colour.
Place the salad in the melon shell and garnish with the coconut slivers,
olives and the roasted til seeds. Place on a serving platter.
Serve with watermelon slices on the side.
Nutritional value of each serving:
Calories: 339 Kcal
Proteins: 11.6 g
Fat: 13.5 g
Minerals: 2.7 g
Fibre: 4.8 g
Carbohydrates: 44.3 g

Tofu Toss
(Stanita Rajah and Rashi Taparia rule with this super simple yet healthy recipe)
Serves: Four
Time required: 20 minutes

200 g tofu, diced and sautéed
100 g cabbage, diced
100 g capsicum, diced
100 g pineapple, diced
100 g black grapes, halved
salt and pepper to taste
For the garnish:
3 lettuce leaves
MIX together all the ingredients and add salt and pepper to taste.
Arrange around the salad and serve.
Nutritional value of each serving
Calories: 128 Kcal
Proteins: 6 g
Fat: 6.7 g
Minerals: 0.9 g
Fibre: 2.7 g
Carbohydrates: 10.9 g