1. Clean each salad leaf, trim midriff, place in icecold water.
2. Chop cabbage, sprinkle a little salt, keep aside.
3. Pierce green capsicum with a dinner fork.
4. Hold over direct flame, rotating to char skin evenly.
5. Put in a clean plastic bag, to loosen skin.
6. Repeat for both the other capsicums, and onion.
7. Put in same bag when done.
8. Run down charred skin, holding briefly under water if nessecary.
9. Remove excess seeds and cluster.
10. Chop into 1/2” sized squares.
11. Place a nonstick flatbottomed pan to heat.
12. Drizzle a few drop oil and some grain sugar.
13. Place pineapple slices over this.
14. Allow to sizzle and soften, flip, repeat other side.
15. Chop into squares and allow to cool.
16. Take a large salad bowl, rub garlic flake along inside.
17. Arrange salad leaves along sides of bowl to make a rim of frilly sides.
18. Mix all dressing ingredients thoroughly in a bowl
19. Keep aside till required.
20. Press out salty water from cabbage, keep aside.
21. Mix pineapple, capsicums, onion, cabbage, sesame seeds in another bowl.
22. Add one or two chopped salad leaves.
23. Add dressing, toss well to blend flavours.
24. Pour into seasoned bowl keeping salad leaves in place.
25. Garnish with grated paneer.
26. Refrigerate and serve or serve warm, as desired.

Making time: 30 minutes
Makes: 3-4 servings
Shelflife: Best fresh