Kachumber is my favourite salad and if diced to just the right size, and given enough lemon juice, salt and pepper, it can be the best accompaniment for any Pakistani food. The other salads I make at home prove a bit more of a challenge. I first tried buying bottled salad dressing because I couldn’t have been bothered to scour the internet for solutions. But their chemically taste made me feel guilty and the cost didn’t make sense. Then a relative of mine in London suggested I try the lighter easier salad dressings from one of her favourite fusion restaurants: Wagamama. Wagamama is a restaurant chain noodle house which makes the cheapest and most flavourful Japanese soups, noodles and meat
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