Chef Chef Mohsin Qureshi, Chef de Cuisine of Renaissance Hotel, Lucknow shared this recipe.

Celebrate Republic Day with this colourful and healthy salad.

Here's the recipe.

• R-Day Special: Celebrate with tricolour recipes

Tropical Prawn, carrots and beans salad

Ingredients

For the vinaigrette

• 1 tbsp rice wine vinegar
• 1 tsp honey Dijon mustard
• 1/8 tsp salt
• 1/8 tsp black pepper
• 3 tbsps extra-virgin olive oil
• 2 tbsps snipped fresh chives

For the salad

• 1 pound green beans, trimmed
• 1 pound carrots, trimmed
• 2 tbsps extra-virgin olive oil
• 2 cloves garlic, finely chopped
• 1½ pounds large shrimp, shelled and deveined
• ¼ tsp salt
• ¼ tsp black pepper
• Snipped chives for garnish (optional)

Method

• In a small bowl, whisk vinegar, mustard, salt and pepper.
• Gradually drizzle in the olive oil, whisking continuously until dressing is emulsified.
• Add chives; set aside.

For green beans and shrimp

• Bring a large pot of lightly salted water to a boil.
• Add beans, carrots and simmer for 5 minutes or until crisp-tender.
• Drain and place in a large bowl. Toss with dressing; set aside.
• Heat the 2 tbsp oil in a large skillet over medium-high heat.
• Add garlic and shrimp.
• Season with salt and pepper and cook for about 2 minutes per side or until cooked through.
• To serve, toss with the beans.
• Place on a serving platter.
• Scatter shrimp over the top.
• Garnish with snipped chives, if desired.

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