Wash and pat dry red and yellow capsicums. Roast them on open fire till their skin gets charred. Immediately put them in cold water. Remove the charged skin, halve, deseed and cut into one inch sized cubes.
Trim, wash and slice celery. Wash broccoli, break into florets and blanch in two cups of boiling salted water for two to three minutes. Drain and refresh. Clean, wash and halve button mushrooms.
Wash, peel, halve, deseed cucumber. Cut into one inch sized cubes.
Wash and dry iceberg or lolorosso lettuce and tear roughly.
Toast walnut kernels. Cut cheese into one inch sized cubes.
Peel and wash garlic cloves. Pound them with salt, mustard seeds and olive oil and make a paste.
Mix the freshly ground paste with balsamic vinegar. Mix well and add freshly crushed peppercorns. Add honey and mix well.
Toss together the prepared vegetables and cheese cubes.
Just before serving add dressing and toss well. |
