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
You can also find more Salads recipes like Yogurt Salad With Roasted Pepper U S Pears Salad Minted Mushrooms Gajar Kishmish And Black Olive Salad
Grilled Vegetable Salad With Honey Mustard And Chi Recipe Card
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.
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.
Nutrition Info
Calories : 1262 Kcal
Carbohydrates : 74.1 gm
Protein : 25.8 gm
Fat : 98.7 gm
Other : 34 gm
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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.
