By Gurjyote Singh Sethi, Executive Chef
Ingredients | Quantity |
Haloumi Cheese (Grilled) Sliced | 4 nos |
Shallots (Sliced) | 2 nos |
Red Radish | 2 nos |
Orange Segments | 5 nos |
Pomegranate Seeds | 20 gms |
Avocado (Sliced) | 3 nos |
Burgul Wheat (Soaked) | 20 gms |
Rocket Leaves | 5 nos |
Dressing | |
White Wine Vinegar | 20 ml |
Oil | 10 ml |
Garlic | 5 gms |
Honey | 10 gms |
Dijon Mustard | 5 gms |
Salt | 2 gms |
Pepper | 2 gms |
Method:-
- Make the dressing by mixing in all the ingredients and blend it using a blender
- Soak the Burgul in warm water and leave it aside
- Now slice red radish , shallots and avocado
- Take out the segments of orange and seeds of pomegranate
- Take out slices of Haloumi and grill them
- Toss all the ingredients separately with the dressing
- Arrange them nicely on a cold platter
Gurjyote Singh Sethi, Executive Chef
Zest, Kitchen on the move