Take a medium pan and put on medium flame. Add cooking olive to it and make it warm.

Now add sliced onion to it and cook for a minute to get a little pink. Put pinenuts and cook for a while. Add carrots, baby corn, and asparagus to it and stir the vegetables with a spoon and cook for 2 to 3 minutes on medium flame.

Now add schezwan sauce, pesto sauce, mustard sauce, salt, and pepper to it and mix them with a spoon. Add bell pepper to the hot salad and cook for only one minute, as the texture of calcium should be crispy.

Place your roman lettuce leaves on a salad bowl and put hot salad on it. Sprinkle little roasted pinenuts from the top.