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May 03, 2018 3

NicoCaara Recipes Page PSD - Final

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

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30 Minutes

2 People

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You will need

Toasted pumpkin seeds Asian

1 tablespoon


Pear (thinly sliced)

300 grams


Celery stalks (chopped small)

120 grams


Mint leaves

20 grams


Asian cucumber (thinly sliced)

300 grams


Watercress (micro herbs)

100 grams


Rice vinegar

1 tablespoon (a dash)


Honey

1.5 tablespoon (a dollop)


Olive Oil

1 tablespoon (a drizzle)


Crumbled feta cheese

4 tablespoon


Pomegranate seeds, toasted cumin seeds, and dried chilli flakes

1 teaspoon each (a sprinkle) 

Step 1

Heat the pan on a low flame and dry fry the pumpkin seeds 


Step 2 

Toss the olive oil, rice vinegar and honey for the dressing and season with salt and pepper 


Step 3 

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.


Step 4

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.

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