This nutritious salad comes with the goodness of iron rich baby spinach, nutty Quinoa grains, thyme roasted potatoes, cherry tomatoes, soaked almonds and caramelized onion. The salad is finished by tossing in a basil pesto and hung curd dressing with a smattering of garlic and chilli flakes. Protein-11 g, Total Lipid (fat)- 25 g, Carbohydrate- 32 g, Dietary Fiber- 13 g
Note: Broccoli may not be served, if not in season.
Boiled white quinoa - 30gms
Quartered tomato - 80gms
Diced potato - 80gms
Peeled almond - 20gms
Pomegranate - 20gms
Broccoli - 90gms
Baby spinach - 5gms
Green lettuce - 10gms
Lollo rosso lettuce - 10gms
Chopped garlic - 5gms
Chopped onion - 10gms
Basil pesto - 20gms
Hung yoghurt - 30gms
Chopped coriander with stem - 5gms
chilli flakes - 1gm
Crushed black pepper - 1gm
Fresh tyme - 2gms
Chopped parsley - 3gms
Lemon juice - 5gms
Chopped basil leaves - 2gms
Soak almonds overnight. Blanch till the skin starts to come out. Keep it in cold water and remove the skin.
Blanch broccoli florets in salted water and keep in cold water for sometime .strain and keep.
Put diced potatoes in water add salt and parboil and keep aside.
Now, marinate potatoes with chopped garlic, black pepper, thyme and oil. Spread on a baking tray and put in the oven.
Take quartered tomatoes, marinate with salt, crushed black pepper, thyme and oil and put it in the oven at 180 c for 10 minutes.
Heat oil in a pan, add chopped onions, chopped garlic, chopped coriander. Saute the mix until the onions become tender, add in the boiled quinoa. Toss it for one minute and remove.
To make dressing: Take chopped garlic, chilli flakes, hung curd and basil pesto and mix nicely. Till it is smooth.
To assemble the salad:
Mix broccoli, tossed quinoa, pomegranate arils, peeled almond, roasted potatoes, roasted tomatoes, chopped coriander, parsley, basil and toss them.
Add lemon juice to the tossed mixture check seasoning and keep aside.
Put assorted lettuce in the bowl then top up with the tossed salad top up with pomegranate arils, peeled almonds.
Drizzle dressing on top garnish with baby spinach and serve.