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Pomelo Salad

Pomelo salad served with a citric honey, olive oil and peanut dressing.
Chef Sabyasachi Gorai's Pomelo Salad recipe
Serves

- 4

Cooking Time

-20 Min

Difficulty

- Medium

Preparation Time

- 10 Min

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INGREDIENTS

  • 1 cup refined flour
  • 1 cup warm water
  • 1 tbsp sugar
  • 1 tsp active yeast
  • salt
  • 3 to 4 tbsp olive oil
  • water
  • olive oil for greasing
  • 1 yellow zucchini sliced
  • 1 sliced green zucchini
  • 1 cup ripe cherry tomatoes
  • 1 cup mushrooms sliced
  • 8 olive spitted
  • 1 cup feta cheese
  • 1 cup mozzarella cheese
  • 8 basil leaves
  • chilli flakes
  • black pepper powder
  • salt
  • olive oil for brushing
  • olive oil for greasing
  • Egg for glaze

HOW TO PREPARE POMELO SALAD

  1. 1

    Peel 2 Malta, 1 Pomelo, 2 cucumbers.
  2. 2

    Cut the cucumber and deseed it.
  3. 3

    In a bowl, add 1 tbsp lemon juice, rock salt, 3 chopped bird eye chillies, 3-4 Kafir Lime Leaves, 2 tbsp honey, 1 tsp olive oil, ¼ cup roasted peanuts and mix well.
  4. 4

    Cut the cucumbers, malta, pomelo into wedges.
  5. 5

    Add 1 cup red grapes and salad dressing.
  6. 6

    Toss the salad and serve it on a platter.
  7. 7

    Garnish it with mint leaves.
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