Grilled Peach and Papaya Salad with Amaranth Granola Recipe
How to make 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 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
- Prepare 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.
