Salad

Ingredients
few bread slices
3 large tomatoes
1 large cucumber
1 medium red or yellow bell pepper
1 medium onion
1/2 cup extra-virgin olive oil
1/4 cup vinegar
1/2 teaspoon salt
Pepper, to taste
1/2 cup chopped basil

Instructions

Slice or tear the bread into roughly 1-inch cubes. Bake the bread pieces in a 300°F oven until hardened on the outside but still slightly soft in the middle. It should be crisp in 15 to 20 minutes.

Chop the tomatoes, cucumber, and bell pepper into bite-sized pieces. Slice the onion into thin slices and soak in a bowl of cold water for 10 to 15 minutes while assembling the rest of the salad.

To make the vinaigrette: Combine the olive oil, red wine vinegar, salt, and a few grinds of fresh pepper in a jam jar. Shake vigorously. Alternatively, combine ingredients in a small bowl and whisk to combine.

Combine the bread and chopped vegetables in a large mixing bowl. Pour the vinaigrette over top and use a spatula to thoroughly combine.

Add basil and serve.

Ingredients

1 cup boiled peanuts
1/2 teaspoon turmeric powder
1 small tomato, finely chopped
1 small cucumber, diced
1 small green chilli, minced
2 tablespoons fresh lemon juice
1 teaspoon chaat masala
1/2 teaspoon cumin powder
1 teaspoon sugar
1/2 teaspoon salt

Ingredients For Spiced Yogurt

1 cup thick yogurt
1/2 teaspoon pepper powder
1/4 teaspoon salt
1/2 teaspoon dry mixed herbs

Add all the ingredients under “For Spiced Yogurt” into a bowl. Whisk well until mixed, cover, and refrigerate for half an hour.

In another medium bowl combine boiled peanuts, turmeric powder, chopped tomato, cucumber, salt, green chilli, chaat masala, cumin powder, sugar and lemon juice. Mix well.

To serve the Peanut Chaat, spread a layer of spiced yogurt as a base in a wide bowl. Add the peanut salad on top of it and serve.