- 1 CUCUMBER, cleaned and cut in julienne
- 100 GRAM BEAN SPROUTS
- 3 TBSP SESAME OIL
- 1/2 TSP SALT
- FRESH MILLED BLACK PEPPER
- JUICE FROM 1/4 LEMON
- 2 TBSP WHITE WINE
- 1 CLOVE GARLIC, mashed
- PIECE OF GINGERROOT, grated
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- 4 LARGE POTATOES
- 2 TBSP SESAME SEED
- 1 TBSP SESAME OIL
- JUICE OF 1/2 LEMON
- 2 GREEN CHILLIES, chopped
- 1/2 TSP TURMERIC
- 2 TBSP GREEN CORIANDER, chopped
- 1 TBSP FENUGREEK SEED, fried
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For the dressing, mix the salt,
lemon juice, wine, garlic, gingerroot and sesame oil. Put the cucumber and
bean sprouts together in a bowl. Pour the dressing over the salad and toss.
Sprinkle with black pepper.
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Mix for the dressing the sesame oil,
lemon juice, sesame seeds, chilies, turmeric, fenugreek and salt to taste.
Boil the potatoes 25 minutes; peel and slice them. Mix the potatoes with the
dressing whilst still hot. Allow them to cool down for an hour or so and
sprinkle with coriander.
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