Rainbow Vegetable Salad with Mint Curd Dressing

1.In a small bowl, whisk together the curd, mint paste, honey, salt, and black pepper until smooth. Set the mint curd dressing aside to let the flavors meld.

2.In a large mixing bowl, combine the sliced onion, diced tomatoes, diced cucumber, grated beetroot, and grated carrots.

3.Pour the mint curd dressing over the salad ingredients. Gently toss everything together until the vegetables are evenly coated with the dressing.

4.Cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to combine nicely.

5.Serve the salad chilled, ideally as a refreshing starter or a side dish to your main course.