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