Moroccan veg salad, Chicken dry fruits salad & Chicken and apple salad

25 shallots
2 red bell peppers
2 yellow bell peppers
1 big aubergine
3 carrots
4 tomatoes
1 sweet potato

15 g garlic
30 ml olive oil
5 ml lime juice
10 ml cream
20 g coriander leaves
A few springs of mint leaves
Salt to taste
Crushed black pepper to taste

Dice the vegetables into even cubes.

Pour one teaspoon olive oil in a bowl. Add a flake of crushed garlic , a pinch of salt and pepper to it. Blend this mixture. Keep aside for 10 minutes.

Heat the grill and season it with oil. Grill the vegetables on it until cooked. Take care not to overcook them or they’ll lose their texture and color.

For the dressing, chop garlic, coriander, olive oil , cream , lime juice, salt and black pepper to it . Mix well.

Add grilled vegetables to the dressing and toss well.

Serve with fresh lettuce leaves.

500 g cooked chicken ( Cook the chicken with salt, pepper , 2 cloves and 1 cinnamon along with water, shred the meat and remove the bones )

1 tablespoon raisins ( Soak raisins in a cup of hot water for 15 minutes. Drain the water and sprinkle raisins onto the shredded chicken )

6 spring onions , sliced
1/2 cup walnuts , chopped
1/4 cup fresh cream
1 cup sweet mango chutney
Sliced tomato ( for the garnish )
1 boiled beetroot ( for the garnish )

In a bowl, add spring onions , chopped walnuts, pour cream and mango chutney. Mix well with a fork. Combine with chicken and raisins. Garnish with a layer of sliced tomato and beetroot. Refrigerate. Serve chilled.

2 cups cooked chicken pieces
2 cups apples, peeled and cubed
1/2 cup fresh strawberries, cut into halves
2 cup torn lettuce leaves
1/2 cup cheddar cheese, cubes
2 tablespoon raisins ( for garnishing )

1/4 cup salad oil
1/4 cup apple cider vinegar
3 tablespoon sugar
1/4 teaspoon cinnamon powder

Mix all the ingredients of the salad except the raisins. Keep aside.

Take a bowl and mix all the ingredients for the dressing.

Add dressing to the salad and mix well.

Garnish with raisins and serve.