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Carrot Pomegranate Curry Leaves Juice
Apple Cider, Ginger and Pomegranate molasses dressing
SERVES - 4
INGREDIENTS
- Watermelon 700gm
- Green Gram 200gm
- Peanut 100gm
- Coconut Shredded 700gm
- Lime leaves 8ea
- Green Beans 200gm
- Sesame black 2tsp
- Sesame white 1tsp
- Mint Few sprigs
- Salad greens as needed
DRESSING
- E.V.Olive Oil 120ml
- Miso Paste 2tsp
- Few drops of water
- Lemon juice 2ea
- Honey 2tbs
- OD Wellness Ginger drop 20 Drops
- Salt n Pepper to taste
METHOD
- Peel n dice watermelon without seeds and chill it
- Blanch Green beans in salted water and make sure it’s fully cooked. Dice them small and chill it to 60*cl
- Cook Green gram to soft texture with salt and chill it to 60*cl
- Shred the lemon leaves and hand tore the mint leaves
- Broil dry peanuts in a hot skillet and add the sesame seeds and continue to roast them. As they begin to crackle add the shredded coconut and continue to roasttill it become a nice dry mix. Season it with salt npepper. Keep it aside
DRESSING
- Peel n dice watermelon without seeds and chill it
- Blanch Green beans in salted water and make sure it’s fully cooked. Dice them small and chill it to 60*cl
- Cook Green gram to soft texture with salt and chill it to 60*cl
- Shred the lemon leaves and hand tore the mint leaves
- Broil dry peanuts in a hot skillet and add the sesame seeds and continue to roast them. As they begin to crackle add the shredded coconut and continue to roasttill it become a nice dry mix. Season it with salt npepper. Keep it aside