This month just past, we launched with our first ever in-store cafe at our flagship in The Chanakya. NicoCaara, in collaboration CAARA (Culinary Arts & Research Academy) (hyperlink to another journal post) works with seasonal produce with a special focus on local ingredients. This time around we’re combating the Indian summer with a refreshing and super-light yet wholesome salad that’ll leave you with a spring in your step. Plus, soothing fresh mint — we pick those off the plant and nibble, so a perennial favourite we always go back to.
The Asian Pear
Keep it looking lush long after you’ve
prepped this little beauty
Summer style allthe way from Bentota
All you need is a subtle vinaigrette
for flavour and that dewy sheen
You will need
Toasted pumpkin seeds Asian
Pear (thinly sliced)
Celery stalks (chopped small)
Asian cucumber (thinly sliced)
Watercress (micro herbs)
1 tablespoon (a dash)
1.5 tablespoon (a dollop)
1 tablespoon (a drizzle)
Crumbled feta cheese
Pomegranate seeds, toasted cumin seeds, and dried chilli flakes
1 teaspoon each (a sprinkle)
Heat the pan on a low flame and dry fry the pumpkin seeds
Toss the olive oil, rice vinegar and honey for the dressing and season with salt and pepper
Mix the vegetables + fruit and the dressing you’ve prepped so far. Sprinkle the greens with crumbled feta cheese, roasted and crushed cumin seeds, and dried chilli flakes.
For the perfect finishing touch, drizzle olive oil and garnish with edible flowers and pomegranate seeds for that pop of colour, and roasted
pumpkin seeds for some crunch.