PREPARATION TIME:10 MINS

COOKING TIME:5 MINS
INGREDIENTS:
• ½ cup spring onions, finely chopped
• ½ cup cauliflower blanched and cut in florets
• ½ cup baby corn blanched and cubed
• ¼ cup green, red, yellow capsicum cubed
• ¾ cup beans sprouts
• ½ cup cucumber cubed
FOR DRESSING
• 1 tsp olive oil
• 3-4 garlic cloves, finely chopped
• 1 tsp fresh basil leaves, finely chopped
• 2-3 tsp lemon juice
• 1 tsp of sugar substitute
• Salt to taste
• ¼ tsp black pepper freshly grounded
METHOD
FOR THE DRESSING
• Heat the oil in a non stick pan, add the garlic and sauté it until it turns light brown.
• Add the basil leaves and mix well, let it cool completely.
• Add the lemon juice, sugar substitute, salt and pepper, mix well.
HOW TO PROCEED
• Combine all the ingredients in a bowl and toss lightly. Refrigerate.
• Just before serving, add the dressing to the salad and toss well.
• Serve immediately.