Roast the chicken breast and slice it into 4-5 pieces. Set sliced sliced chicken while you boil the prawns. Season the boiled prawns with salt, pepper and lemon juice. Then, arrange the boiled chicken, seasoned prawn with lettuce and basil. Garnish with olives and cherry tomatoes. Mix the grain mustard with vinaigrette and drizzle the mixture over the non-vegetarian salad. Serve on lettuce leaves.
Heat oil in a large saucepan, add garlic and onion, and stir fry till soft. Add 11/2 cups water, celery, broccoli and cauliflower. Bring to a boil. Reduce heat and simmer till vegetables are tender. Add herbs. Blend mixture till smooth. Return to pan. Stir on high heat till it comes back to boil. Allow to boil till thickened. Add salt to taste, fresh ground pepper, milk and mint.
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