I had developed a set of about a dozen salad recipes some years ago. These were the only salads that were served on the dining table. After years of consuming the same salads, I got really bored with them. A couple of weeks ago, I embarked on a project to concoct a few other salad recipes suitable to Indian conditions – meaning that ingredients were easily available. The late and legendary Tarla Dalal’s recipes were a great help. All that I had to do was to make the recipes WFPB compliant. I have experimented with about four such recipes so far – each one a delight. This one uses walnuts and cherry tomatoes, a delightful combination.

Ingredients
1/2 cup walnuts (akhrot), roughly chopped
2 cups cherry tomatoes, halved
1/4 cup green capsicum (bell pepper), chopped
1/2 cup basil leaves, chopped (I used coriander leaves since I did not have basil leaves readily available)
2 tsp sesame seeds (til, ellu), roasted
For The Dressing
1 tsp date paste
1 1/2 tsp lemon juice
1 tsp basil, chopped fine (I used coriander leaves instead)
Salt to taste
Method
Combine walnuts, cherry tomatoes, capsicum and basil leaves in a bowl
Toss well
Add the dressing and sesame seeds
Toss well again
Serve immediately
Enjoy!