Broccoli and Corn Salad

Ingredients

• 1 cupBroccoli, blanched florets
• 1 cupFrench beans, cut lengthwise, blanched
• 1/4 cupCarrot, cut lengthwise, blanched
• 1/4 cupSweet corn, boiled
• 1/4 cupBaby corn, sliced, blanched
• 1/4 cupPaneer, cubed
• 1 tspHP sauce (in salad)
• to tasteSalt
• to tastePepper
• 2 tspHP sauce (dressing)
• 1/2 tspCapsico sauce
• 1 tspWorcestershire sauce
• 1/2 tspVinegar
• 1 tspSalad oil
• 1 tspSugar
• 2 tspFresh parsley leaves, chopped
• 1 tspBasil leaves, chopped
• 1/2 tspOregano

Method

1. 1

   Blanch the broccoli, beans, carrot and baby corn in salted water for 1 minute each, then refresh in ice water and drain well.

2. 2

   Combine the blanched vegetables with the boiled sweet corn and paneer cubes. Season lightly with salt, pepper and 1 tsp HP sauce.

3. 3

   Whisk together the dressing — HP sauce, capsico sauce, Worcestershire, vinegar, salad oil, sugar, parsley, basil and oregano — until emulsified.

4. 4

   Pour the dressing over the salad and toss to coat. Serve chilled.