Split Pea Soup with Veggie Cheese Sandwich and Beetroot Salad

Ingredients

• 1 cup coriander leaves (packed, roughly chopped)
• 0.5 cup mint leaves (packed)
• 2 pcs green chili
• 0.5 inch ginger
• 1 pcs garlic (clove)
• 1 tbsp lemon juice
• water (for grinding chutney)
• 8 slices bread (white or brown sandwich bread)
• 1 pcs potato (medium)
• 1 pcs onion (medium, thinly sliced into rings)
• 1 pcs tomato (medium, thinly sliced)
• 1 pcs cucumber (small, peeled and thinly sliced)
• 4 slices cheddar cheese
• 4 tbsp butter (softened)
• 0.5 tsp chaat masala (for sprinkling)
• 0.25 tsp black pepper (freshly ground)
• 0.25 tsp salt (for sprinkling on vegetables)

Instructions

1. 1

   Make the green chutney

   • In a blender, combine the coriander leaves, mint leaves, green chili, ginger, garlic, and lemon juice.
   • Add 1-2 tablespoons of water, or as needed, and blend to a smooth, thick paste.
   • Set the chutney aside.
2. 2

   Prepare the vegetables

   • Boil the potato until tender, then peel and slice it thinly.
   • Thinly slice the onion, tomato, and cucumber and keep them ready.
3. 3

   Assemble the sandwich

   • Take two slices of bread for one sandwich.
   • Spread a layer of the green chutney on the inner side of one slice.
   • Arrange a layer of cucumber, boiled potato, tomato, and onion slices over the chutney.
   • Sprinkle a little salt, black pepper, and chaat masala over the vegetables.
   • Place one cheese slice on top of the vegetables.

Ingredients

• 4 pcs beets (medium, about 400g total)
• 2 tsp extra virgin olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 2 tbsp fresh dill (chopped)
• 0.25 pcs red onion (thinly sliced)
• 1 tsp honey
• 0.25 tsp salt
• 0.125 tsp black pepper (freshly ground)

Instructions

1. 1

   Cook the beets

   • Wash the beets thoroughly, leaving the skins on. Trim the leaves, leaving about an inch of the stem.
   • Place the beets in a large pot and cover with water.
   • Bring to a boil, then reduce the heat to a simmer. Cook for 30-40 minutes, or until they are tender when pierced with a fork.
   • Drain the beets and run them under cold water to cool them down.
2. 2

   Prepare the beets

   • Once cool enough to handle, the skins should slip off easily. Use your hands or a paper towel to rub them off.
   • Cut the peeled beets into bite-sized cubes or slices and place them in a medium bowl.
3. 3

   Make the vinaigrette

   • In a small bowl, whisk together the extra virgin olive oil, lemon juice, and honey.
   • Stir in the chopped fresh dill, salt, and black pepper.
4. 4

   Combine and serve

   • Add the thinly sliced red onion to the bowl with the beets.
   • Pour the vinaigrette over the beets and onions. Toss gently to combine.
   • For best flavor, let the salad marinate in the refrigerator for at least 15 minutes before serving.
   • Serve chilled or at room temperature.