Ingredients Olive Oil (30 ml or 2 tbsp) Garlic, peeled sliced (2 tbsp) ‡ Onions, peeled and sliced (1/4 cup) ‡ Dry red chilies, deseeded (1 chili) Tomatoes, sliced (1/4 cup) ‡ Salt, to taste Pepper (5 g or 1 tsp) Idli rice (100 g raw or ½ cup) Saffron water (200 ml or 1 cup) Paprika (15 g or 1 tbsp) White Wine Vinegar (30 ml or 2 tbsp) White Butter (30 g or 2 tbsp) Broccoli (6 florets) ‡ Green, Red, and Yellow capsicum, sliced (1/2 cup) ‡ Asparagus, sliced (30 g or 2 tbsp) Fr

Ingredients Sundried tomatoes (1/4 cup) ‡ Pomegranate kernels (1/4 cup) ‡ Lemon juice (30 ml or 2 tbsp) ‡ Rock salt, to taste Crushed black pepper (10 g or 2 tsp) Coconut oil (25 ml) Cumin powder (15 g or 1 tbsp) Spinach, blanched (1 1/2 cup) ‡ Popped amaranth (1/2 cup) Almonds, sliced (20 g or 1 1/2 tbsp) ‡: available in Tall Tree Organic Subscription Method Serves 4 Gather all the ingredients and process the vegetables. In a mixing bowl, add sundried tomatoes, pomegranate,

Ingredients Garlic, peeled and sliced (2 cloves) ‡ Lemon juice (2 tbsp) ‡ Tomato ketchup (1 tbsp) Vinegar (1 tsp) ‡ Olive oil (3 tbsp) Cumin powder (1 tsp) Black pepper (1/2 tsp) Brown sugar (1 tsp) Salt, to taste Olives, cut into halves (green and black, 4 each) Beans (2 cups of cooked red kidney beans, black eyed kidney beans (lobia), black beans or pinto beans, or a combination of these) Corn kernels (1 cup) ‡ Capsicum, chopped into small cubes (red, yellow and green, 1/2