FOOD: RECIPE OF THE WEEK: SUPER FOOD SALAD

BY CHEF DEBDUTTA BANERJEE

(EXECUTIVE CHEF)

ITC FORTUNE PARK PUSHPANJALI,

CITY CENTRE , DURGAPUR

1. Beetroot -350 gms
2. Dried chilli flakes -4 gms
3. Cinnamon -4 gms
4. Olive oil -20 ml
5. Pearl millet -200 gms
6. Broccoli -320 gms
7. Kalamata olives -35 ml
8. Pomegranate -180 gms
9. Virgin olive oil -10 ml
10. Balsamic vinegar -8 ml
11. Limes -4 gms
12. Mixed sprouts -50 gms
13. Punnet of salad cress -10 gms
14. Fresh coriander -30 gms
15. Apple -160 gms

METHOD:

•Scrub and cut the beet root into chunks. Place into a roasting tray with the chilli flakes, a drizzle of olive oil and a little sea salt and black salt.

• Spread out into an even layer and place in the hot oven for 15 to 20 minutes, or until golden and crisp.

• Meanwhile, cook the pearl millet in boiling salted water.

• Slice the broccoli into small florets and blanch, or until just tender.

• Once cooked, drain and rinse the pearl millet under cold running water, then leave to cool along with the broccoli. Remove the beet root

• Add 3 times as much

• Extra virgin olive oil, the lime juice and balsamic vinegar. Whisk well and season to taste.

• Add the cooled broccoli and sprouts to the dressing, then snip in the cress. Roughly chop the coriander (stalks and all), along with the pear.

•Toss well, spread out on a serving platter, garnish with Kalamata olives (2 each)