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| Main Ingredients | Cherry tomatoes, Red wine vinegar |
| Cuisine | Fusion |
| Course | Salads |
| Prep Time | 6-10 minutes |
| Cook time | 0-5 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 6-8 cherry tomatoes, halved
- ¼ cup red wine vinegar
- 1 cup amaranth micro greens
- 1 cup green pea shoots
- 1 small cucumber, cut into roundels
- 2-3 spring onion bulbs, sliced
- 1-2 jalapenos, sliced
Curry vinaigrette
- 1 tablespoon curry powder
- ½ cup extra-virgin olive oil
- 1 tablespoon brown sugar/jaggery
- Salt to taste
- ¼ teaspoon black pepper powder
Method
- To make the curry vinaigrette, put curry powder, olive oil, vinegar, brown sugar, salt and pepper powder in a bowl and mix well.
- Put amaranth micro greens, green pea shoots, cherry tomatoes, cucumber, spring onion bulbs and jalapenos in a large salad bowl. Drizzle the curry vinaigrette and toss.
- Serve immediately.
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