Vietnamese-Style Salad

Ingredients

• 1.1 packet mixed lettuce, as base
• 2.1 papino, cut into thin slices; or substitute red pepper strips or mango slices
• 3.snow peas, or cucumber strips
• 4.avocado, cut into strips
• 5.1 packet baby leeks, stripped; deep-fried until crispy
• 6.1 packet pumpkin seeds, shelled; fried 1 minute until puffed up
• 7.125 millilitre oil, for dressing
• 8.80 millilitre orange juice, ⅓ cup; Ceres brand (SA fruit juice); for dressing
• 9.80 millilitre cider vinegar, ⅓ cup; for dressing
• 10.45 millilitre wholegrain mustard, 3 tablespoons; Ina Paarman's brand whole-grain mustard; for dressing
• 11.salt and pepper, for dressing

Method

1. 1.Arrange lettuce in the middle of a platter in a mound.
2. 2.Place avocado, papino and snow peas around the lettuce. Place bean sprouts around the base of the lettuce.
3. 3.Just before serving, top the mound of lettuce with the deep-fried leeks. Sprinkle pumpkin seeds around the platter.
4. 4.Pour the dressing over just before serving.

Notes

• Handwritten card note: 'Top with nasturtium flowers.'
• Papino = pawpaw/papaya (South African term for a smaller, sweeter variety).
• Ceres = South African fruit juice brand.
• Ina Paarman's Mossies Mustard = South African whole-grain mustard brand.
• Deep-fried leeks and puffed pumpkin seeds are the signature elements — prepare just before serving.