Beetroot, Peppers, Carrot Healthy Salad

Preparation :15 mins
Cook :5 mins
Total Time :20 mins
Servings :Makes 2 servings

Ingredients :

1/2 cup beetroot cubes
1/2 cup red capscium cubes
1/2 cup diagonally cut carrot
1/2 cup red pumpkin (bhopla / kaddu)
sea salt (khada namak) to taste
1/2 cup zucchini cubes
1/4 cup paneer (cottage cheese) cubes
1/2 cup mushroom (khumbh) cubes
1 cup rocket leaves (arugula)
2 tbsp alfalfa sprouts

To Be Mixed Into A Dressing
1 tbsp olive oil
1 tsp lemon juice
1/2 tsp honey
1 tsp balsamic vinegar
sea salt (khada namak) and freshly ground black pepper (kalimirch) to taste

Method :

Heat a griller pan or a broad non-stick pan, add the beetroot, carrot, red pumpkin little and little sea salt and sauté on a medium flame for 3 minutes. Keep aside.In the same pan, add the zucchini and sea salt and sauté on a on a medium flame for 1 minute. Keep aside.In the same pan, add the paneer cubes and toss on a high flame for 1 minute.Cool the ingredients completely, add all the other ingredients and toss well.
Just before serving, add the dressing and toss well.
Serve immediately.