Insalata Mediterranean

Insalata Mediterranean

By Chef Shailendra Kekade

From Style Chef

Prep: 35 minutes

Cook: 10 minutes

Method: Easy

Course: Salad

Type: Fusion

Key Ingredients:

Brightly colourful this salad is a connoisseur’s delight

Ingredients

Fresh pomegranate pearls ¼ cup
Chives, chopped 4 tbsps
Garlic, chopped 2 tbsps
Salt to taste
Black peppercorns, crushed to taste
Borges extra virgin olive oil 4 tbsps
Balsamic vinegar 4 tbsps
Zucchini 50 gms
Yellow squash 50 gms
Button mushrooms 50 gms
Cherry tomatoes 2 cups
Beetroots, peeled and cut into thin strips 2 cups
White onions, thinly sliced 1 cup
Borges light olive oil 4 tbsps
Belgian endive lettuce 4 cups
White asparagus tips, blanched 50 gms
Tinned anchovies (optional) 2 tbsps
Black olive slices 4 tbsps
Green olive slices 4 tbsps

Methods

Take pomegranate pearls in a mixing bowl, add chives and mix. Add garlic, salt, crushed black peppercorns, extra virgin olive oil and balsamic vinegar and mix well.
Scoop round balls form zucchini and yellow squash with a melon scooper and put in the same bowl.
Quarter the button mushrooms and add to the same bowl.
Heat a non-stick grill pan, add cherry tomatoes and the prepared vegetables and toss. Add beetroots and onions and toss.
Add crushed black peppercorns, salt and light olive oil and toss again.
Take the pan off the heat, transfer into a mixing bowl and let them cool.
Add Belgium endive lettuce and asparagus tips and toss. Add anchovy, if using, and toss well.
Transfer onto a serving platter, garnish with black and green olives and serve immediately.

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