How to make 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.

Main Ingredients : Vegetables, Olive oil (ऑलिव आइल)

Cuisine : Fusion

Course : Salads

Grilled Vegetable Salad With Honey Mustard And Chi

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Grilled Vegetable Salad With Honey Mustard And Chi checkout Grilled Vegetable Salad With Honey Mustard And Chi. You can also find more Salads recipes like Veg Lettuce Bundles, Kala chana salad, Mango, Cucumber and Rice Salad, Greens And Cheese In Balsamic Dressing.

Grilled Vegetable Salad With Honey Mustard And Chi Recipe Card

Grilled Vegetable Salad With Honey Mustard And Chi
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Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Grilled Vegetable Salad With Honey Mustard And Chi Recipe

  • Vegetables round slices 1

  • Olive oil 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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.