Red ruby tomato & Emerald green pepper, potato salad with Tulsi sparkle

Name: Red ruby tomato & Emerald green pepper, potato salad with Tulsi sparkle
Total time: 1500 s
Yield: 2-3 people
Cuisine: British
Ingredients: 2 medium potatoes - boiled peeled and cubed; 1 tomato - diced; 1/2 green bell pepper chopped; 1 small red chili finely chopped; 1 small green chili chopped; 1 tsp fresh ginger finely chopped; 1 tsp garlic finely chopped; 4-6 fresh Tulsi sprigs ( plus extra for garnish; 1/2 tsp fresh rosemary; 1 tbsp finely chopped chives; 1 tbsp olive oil; Juice of 1/2 lemon; Salt to taste; Black pepper powder to taste; 11/2 tbsp roasted peanuts

Gurpal kaur Ubhi's {Heavenly Jewel Kitchen} @cook_G33878619

Arusha tanzania

A colourful celebration of red and green- ruby tomatoes, emerald bell peppers and golden potatoes all flavor with warm garlic, ginger and chilies. Finished with fragrant Tulsi sprigs and a sparkle of red chili, it's a bowl full of colour, comfort and vibrant herbal soul. #CA2025 # Eat the rainbow # june2026 # Red & Green # Tulsi salad # Herbal salad # vibrant fusion # Tomato and bell pepper # Colourful eating.

Gurpal kaur Ubhi's {Heavenly Jewel Kitchen} @cook_G33878619

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Ingredients

25 mins

2-3 people

2medium potatoes - boiled peeled and cubed
1tomato - diced
1/2green bell pepper chopped
1small red chili finely chopped
1small green chili chopped
1 tspfresh ginger finely chopped
1 tspgarlic finely chopped
4-6fresh Tulsi sprigs ( plus extra for garnish
1/2 tspfresh rosemary
1 tbspfinely chopped chives
1 tbspolive oil
Juice of 1/2 lemon
Salt to taste
Black pepper powder to taste
For Garnish:
11/2 tbsproasted peanuts

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Steps

25 mins

1

Prepare the base: Boil potatoes until tender. Peel and cube them, diced tomato and green bell pepper, cut fresh herbs separately and set aside.
2

Infuse the flavors: in a pan, heat olive oil, add finely chopped garlic, ginger and green chili, saute for 30 secs,add rosemary. Turn off the heat.
3

Toss & Garnish: in a mixing bowl, combine potatoes, tomato, green bell pepper, finely chopped chives, red chili and mix gently. Pour over the warm spiced oil. Add lemon juice, salt & black pepper powder. Toss gently. For Garnish: with Tulsi sprigs, a thin lemon and a sprinkle of chopped red chili for sparkle and roasted peanuts.
4

Note: if you have garlic scapes available, you can use 1-2 finely chopped garlic scapes instead of chives. You may choose to keep or omit Tulsi (indian holy basil) and rosemary based on personal taste - the salad still works beautifully with or without them.

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Gurpal kaur Ubhi's {Heavenly Jewel Kitchen} @cook_G33878619

on June 10, 2025 21:25

Arusha tanzania

Hi there! l' m Gurpal Kaur ubhi, a passionate home cook who finds joy in experimenting with flavors and creating delicious dishes. cooking for me is more than just preparing meals it's about sharing love, memories and creativity on plate.From comforting classic to exciting new recipes, l love exploring different cuisines and adding my personal touch.Wheter it's a quick weekday meal or a feast for family and friends, I believe every dish has a story to tell. The best recipes are made with love and shared with joy, whether you're a seasoned chef or just starting your culinary journey, I hope my recipes inspire you to cook, taste and share the magic of homemade meals.join me on this flavourful journey and let's inspire each other, one recipe at a time and let's cook with love.