Sanjeev Kapoor

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Grilled Vegetable Salad With Honey Mustard And Chi

A medley of colourful vegetables grilled, served with honey mustard sauce and crushed peanut chikki.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Preparation Time : 11-15 minutes

Cooking time : 11-15 minutes

Servings : 4

Grilled Vegetable Salad With Honey Mustard And Chi

Main Ingredients

Yellow squash, Zucchini

Cuisine

Fusion

Course

Salads

Level Of Cooking

Medium

Calories

1262

Carbohydrates

74.1

Protein

25.8

Fat

98.7

Fibers

34 gm

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Ingredients

  • Yellow squash round slices
    1
  • Zucchini round slices
    1
  • Brinjal round slices
    1
  • Red bell pepper cut into strips
    1
  • Yellow bell pepper cut into strips
    1
  • Asparagus cooked
    6 stalks
  • Artichoke
    2 pieces
  • Cherry tomatoes
    1 cup
  • Honey mustard sauce
    2 tablespoons
  • Peanut's Chikki
    1 piece
  • Lollo rosso romaine and ice berg lettuce
    200 grams
  • Spring onions with greens
    4
  • Extra virgin olive oil
    600 millilitres
  • Salt
    to taste
  • Crushed black peppercorns
    to taste
  • Oil
    2-3 tablespoons

Method

Step 1


Heat a grill pan. Arrange yellow squash, zucchini and brinjal in the pan.

Step 2


Add oil and cook it on a high heat. Add red and yellow bell peppers. Turn the vegetables over and grill.

Step 3


Tear lollorosso, iceberg and romaine lettuce and place in a bowl. Roughly crush chikki and chop asparagus stalks.

Step 4


Chop the artichoke pieces and add to the pan. Add cherry tomatoes and asparagus to the lettuce bowl.

Step 5


Chop spring onion greens and add to the bowl. Chop spring onion bulbs and add to the pan.

Step 6


Toss the vegetables lightly and transfer them to the bowl. Add chikki, honey mustard sauce and extra virgin olive oil.

Step 7


Sprinkle salt, crushed black peppercorns and mix lightly. Serve.

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