Cardamom squash salad

This salad is one of these successful kitchen improvisation made from left overs. It was a winner for my eyes with it’s vibrant colours and the flavours were wonderful in  my mouth for sure!

I’ll tell you the ingredients I found were a superb mix and you’ll be in charge of the quantities.

Cooked squash (butternut - acorn - or any other firm ones) either steamed  or baked, that part is up to you.

Cut into small pieces 1.5 cm x 1.5cm approximately. (Just to give you a rough idea.)

Add on top without stiring chopped red cabbage about the same size. I’d say equal amount if you can. This is not an exact science so what ever you have is good.

Add chopped almonds, maybe 1/2 a cup

1/2 a tea spoon cardamom seeds, not including pods, crushed in a spice grinder  

1 lime or lemon

2 to 3 table spoons Olive oil

Salt to your taste.

Now that you’ve got all the ingredients into your bowl, mix gently until you have created your masterpiece of colours, flavours and textures.