cube and fry potato & eggplant, drain, salt and place in serving dish

add corn and chickpeas

boil available pasta in salted water; drain and place on the salad

boil brown lentils in salt water; drain and add.

stir fry vermicelli till slightly red and boil likewise; add to dish. top with fried onions and chopped parsley

sauce: in the blender goes a tomato, onion, half of a red capcicum, pinch of chilli powder, and a cube of chicken stock. mix and cook over a low flame, then add sauce over salad.

squeeze half a lemon over it and enjoy!