Grilled Peach and Papaya Salad with Amaranth Granola Recipe

 
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Grilled Peach and Papaya Salad with Amaranth Granola
  • Recipe Servings: 2
    Prep Time:
  • Cook Time:
    Total Cook Time:
  • Difficulty Level: Medium

A delightful salad apt for those balmy sunday brunches.

Ingredients of Grilled Peach and Papaya Salad with Amaranth Granola

  • For the dressing:
  • 100 gms papaya
  • 30 ml white balsamic vinegar
  • 10 gms sugar
  • Olive oil
  • For the amaranth granola
  • 100 gms puffed amaranth
  • 60 ml honey
  • 5 gms paprika
  • 5 gms garlic powder
  • 10 gms flaxseeds
  • 10 gms sesame seeds
  • 30 gms puffed rice flakes
  • To assemble the salad:
  • 60 gms arugula
  • 60 gms romaine
  • 60 gms sorrel
  • 150 gms papaya, diced
  • 1 peach, cut into wedges
  • Few cherry tomatoes
  • Few olives
  • 10 gms sunflower seeds toasted

How to Make Grilled Peach and Papaya Salad with Amaranth Granola

For the dressing:
1.Make a puree of the papaya.
2.Add White Balsamic Vinegar to the puree.
3.Adjust the acidity by adding the sugar.
4.Blitz in a blender at slow speed along with olive oil till an emulsion is formed.
5.Set aside in a refrigerator.
For the amaranth granola:
1.Combine all the ingredients and bake in an oven at 140 degrees for 15 minutes.
2.Once cooked take out and cool.
To assemble the salad:
1.In a bowl, add the leaves and add a tbsp. of the dressing. Mix well and put on the base of the serving dish.
2.Combine the rest of the ingredients with 2 Tbsp of dressing and place on top of the leaves.
3.Break the granola into little pieces and put on top of the salad.
Key Ingredients:

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