Story ProgressBack to home
Grilled Peach and Papaya Salad with Amaranth Granola Recipe
How to make Grilled Peach and Papaya Salad with Amaranth Granola
A delightful salad very apt for those lazy and relaxing sunday brunches.
- Total Cook Time1 hr 05 mins
- Prep Time 20 mins
- Cook Time 45 mins
- Recipe Servings2
- Medium
Ingredients of Grilled Peach and Papaya Salad with Amaranth Granola
- For the dressing:
- 100 gram Papaya
- 30 ml White balsamic vinegar
- 10 gram Sugar
- Olive oil
- For the amaranth granola:
- 100 gram Amaranth (puffed)
- 60 ml Honey
- 5 gram Paprika
- 5 gram Garlic powder
- 10 gram Flaxseeds
- 10 gram Sesame seeds
- 30 gram Rice flakes (puffed)
- To assemble the salad:
- 60 gram Arugula
- 60 gram Romaine
- 60 cups Sorrel
- 150 gram Papaya (diced)
- 1 Peach (cut into wedges)
- Few Cherry tomatoes
- Few Olives
- 10 gram Sunflower seeds (toasted)
How to Make Grilled Peach and Papaya Salad with Amaranth Granola
HideShow MediaPrepare 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.
Prepare 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.
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: Papaya, White balsamic vinegar, Sugar, Olive oil, Amaranth (puffed), Honey, Paprika, Garlic powder, Flaxseeds, Sesame seeds, Rice flakes (puffed), Arugula, Romaine, Sorrel, Papaya (diced), Peach (cut into wedges), Cherry tomatoes, Olives, Sunflower seeds (toasted)