New Update
| Main ingredients | Pomelo, Arugula leaves, Sour dough bread, Butter, Onion, Black olives, Pine nuts, Olive oil, Crushed black peppercorns, Lemon juice, Dijon mustard, Mayonnaise, Feta cheese, Honey |
| Cuisine | Fusion |
| Course | Snack |
| Prep time | 15-20 minutes |
| Cook time | 5-10 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 200 grams pomelo, peeled and cut into triangles
- 15-20 arugula leaves
- 4 slices of sourdough bread
- Butter for applying
- 1 small onion, sliced
- 8-10 black olive slices
- 1 tablespoon toasted pine nuts
- 2 tablespoons olive oil
- Salt to taste
- Crushed black peppercorns to taste
- 1 tablespoon lemon juice
- Dijon mustard as required
- Mayonnaise for drizzling
- Feta cheese as required
- Honey for drizzling
Method
- Apply butter on both sides of the sourdough bread slices.
- Heat a non-stick grill pan, place the sourdough bread slices and grill on both sides for 2-3 minutes. Transfer them onto a serving plate.
- To make salad, take arugula leaves in a large bowl. Add onion, black olive slices, pine nuts, pomelo, olive oil, salt, crushed black peppercorns and lemon juice and mix gently.
- Spread some Dijon mustard over each bread slice, drizzle some mayonnaise over them, spread some salad, spread small pieces of feta cheese and drizzle honey. Serve immediately.
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