You'll just love this colourful salad, bursting with brinjal, zucchini, capsicum, rongi and chicken. Who knew this healthy dinner was so easy to make!
For a spicy dressing, stir a finely chopped, seeded red chilli into the melted butter or whisk in 1/4 tsp chilli paste.
The salad can be prepared to the end of step 3 up to 12 hours in advance and kept covered in the fridge. If possible, remove the salad from the fridge about an hour before you need it, then drizzle over the mint butter dressing just before serving.