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1
Core and cut apples into quarters with the skin.
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2
Thinly slice and sprinkle a little lemon juice.
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3
Mix lightly.
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4
Wash tomatoes, cut into quarters and slice.
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5
Wash, peel and cut carrots lengthwise and slice them thin.
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6
Peel the orange and discard the seeds and pith.
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7
Cut the segments into two.
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8
Clean, wash and chop corriander and mint leaves.
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9
Wash, trim and slice the sping onions with the greens.
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10
Wash mushrooms well, drain and slice them.
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11
Mix with some lemon juice to prevent discolouring.
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12
Trim lettuce leaves, wash in flowing water.
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13
Soak in chilled water, to keep them fresh and crisp.
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14
Trim, de-seed and shred the dried red chillies into flakes.
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15
Mix the rest of the lemon juice, salad oil, red chilli flakes, chopped corriander and mint leaves.
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16
Add salt to taste.
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17
Whisk well.
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18
Drain the lettuce leaves, tear them apart into bite sized pieces.
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19
Make a bed of these leaves on the serving dish.
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20
Lace with one fourth part of the dressing.
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21
Combine sliced apples, bean sprouts, orange segments, sliced carrots, sliced mushrooms, sliced tomatoes and sliced spring onion.
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22
Toss them in the remaining dressing.
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23
Place it on the lettuce bed.
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24
Serve immediately.
