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Grilled Peach and Papaya Salad with Amaranth Granola Recipe

Grilled Peach and Papaya Salad with Amaranth Granola
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

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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.
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