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Main Ingredients | Asparagus, Pears |
Cuisine | Fusion |
Course | Salads |
Prep Time | 11-15 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 10-12 asparagus
- 2 pears, cored and sliced
- 1 teaspoon honey
- 2 teaspoons mustard seeds
- 2 tablespoons olive oil
- Salt to taste
- 2 tablespoons sunflower seeds (charoli/chironji)
- 2 medium onions, thickly sliced
- 4 artichokes, thickly sliced (tinned)
- 5-6 leaves iceberg lettuce
- 5-6 leaves romaine lettuce
- 5-6 leaves lollorosso lettuce
- 1/2 teaspoon grated lemon rind
- 1 tablespoon lemon juice
Method
- Trim the asparagus and place them in a bowl. Pour a little olive oil and salt. Toast sunflower seeds lightly. Set aside.
- Take mustard seeds in a mortar. Add salt and crush them with a pestle into a coarse powder. Grill the asparagus lightly. You can also grill the artichokes if you want or use them as is.
- Put the pear slices in a bowl. Add onions and artichoke. Cut the grilled asparagus into one inch pieces and add.
- Tear the lettuce leaves and add. Add lemon rind to the crushed mustard along with lemon juice, red chilli powder, remaining olive oil and honey and mix well.
- Pour this dressing over the salad in the bowl and toss. Add toasted sunflower seeds and toss.
- Serve immediately.
Nutrition Info
Calories | 750 |
Carbohydrates | 77.6 |
Protein | 13.5 |
Fat | 42.8 |
Other Fiber | Fiber- 15.8gm |
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