Ingredients75 gm cooked kidney beans
1 stalk spring onions
1 each yellow and red bell peppers
1/2 cup cottage cheese
3-4 lychees
1 Green chilly
1 radish
2 tsp lemon juice
1/2 cup olive oil
10 gm pickled ginger
Salt & pepper to taste
A small bunch coriander leaves
1 tsp cumin seed
1/2 an orange, juice
A pinch of orange zest
Method
Slice the spring onions on the bias thinly, julienne the bell peppers, pickled ginger and radish.
Dice and saute the cottage cheese.
Dice the lychees, green chillies.
In a bowl mix all the ingredients except the salt, pepper , olive oil and lemon juice.
Mix the olive oil and lemon juice. Pour into the bowl.
Season to taste. Garnish with fresh coriander.
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