Malaysian Mixed Fruit And Vegetable Salad With Sweet Soy And Pea Recipes

Steps:

• Combine mango, jicama, pineapple, and cucumber on a large plate or in a shallow bowl.
• Scatter bean sprouts over the top.
• Cover and refrigerate until needed.
• Combine lime juice, soy sauce sauce and cayenne pepper.
• Mix and set aside.
• Just before serving, pour the dressing evenly over the fruit and vegetables.
• Scatter the peanuts and then the sesame seeds over the top.

Steps:

• Cook the peas and soya beans in boiling salted water for 3-4 mins until just tender. Drain, then run under cold water until completely cooled.
• Meanwhile, make the dressing. Mix all the ingredients together, season, then stir until well combined. Toss the beans and peas in the dressing with the chopped dill and scatter over the sprigs to serve.

Steps:

• Boil lentils in stock until just cooked, about 15 mins. Drain, then tip into a large bowl. Bring a saucepan of salted water to the boil, throw in the broccoli for 1 min, add the beans and peas for 1 min more. Drain, then cool under cold water. Pat dry, then add to the bowl with the lentils.
• Mix together the dressing ingredients with some seasoning. Pour over the lentils and veg, then mix in well with the chopped chilli. Pile onto a serving platter or divide between 4 plates and serve.

Steps:

• Bring a pot of water to a boil. Place snap peas in pot, and cook 1 to 2 minutes. Drain, rinse under cold water, and set aside.
• Place about 1 1/2 tablespoons raspberries in a strainer over a bowl, and crush with a wooden spoon. Discard pulp. Mix vinegar, olive oil, sugar, salt, and pepper with the strained raspberry juice.
• In a large bowl, gently toss the dressing with the snap peas, remaining raspberries, and blueberries. Cover, and chill at least 30 minutes in the refrigerator. Toss with greens just before serving.