GRILLED PEAR & TOASTED WALNUT SALAD
2 firm pears...
1 tsp olive oil
1 tsp brown sugar
2 oranges, peeled and segmented
3/4 cup lightly toasted walnuts, chopped
10 to 12 basil leaves, chopped
1/2 cup pomegranate arils
Crackers, to serve
For the dressing:
1 tbsp balsamic vinegar
1 tbsp Dijon mustard
2 tbsp extra virgin olive oil
Salt, to taste
Pepper, to taste
SERVES: 2 > PREP TIME: 20 minutes > COOKING TIME: 20 minutes
1. Cut the pears into thin slices, toss the slices in the olive oil and brown sugar, and lay them down, side by side, on the grill. Roast for 10 minutes or just until the pear slices are tender. Remove and set aside to cool.
2. While the pears are cooling, prepare the dressing by whisking together the balsamic vinegar, Dijon mustard, extra virgin olive oil, and salt and pepper to taste. Set aside.
3. Place the grilled pear slices and the orange segments in a salad bowl.
4. Sprinkle the salad with the walnuts, basil leaves and pomegranate arils. Drizzle with the dressing, toss well and chill until serving time.
5. Serve chilled with a few crackers.
Calorie count: 738 calories (per serving)
TIP: YOU CAN ALSO ADD FETA CHEESE TO THIS SALAD.
CHILLED LYCHEE
CORN BASIL SALAD
19 to 20 fresh lychees
1 cup boiled sweet corn
1/4 red onion, thinly sliced
5 to 6 red jalapeños, sliced into rings
1 tbsp ginger juice
1 tbsp lemon juice
1 tbsp maple syrup (optional) or reserved lychee syrup
Sea salt flakes, to garnish
1/4 cup fresh basil leaves, to garnish
This story is from the April 2022 edition of Femina.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the April 2022 edition of Femina.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
AGAINST ALL ODDS
SAIKA ISHAQUE's cricketing journey is a remarkable story of resilience, determination, and triumph against adversity, writes Kayal Arivalan
MASTERING THE ART OF TEACHING
DR SANGHAMITRA BUDDHAPRIYA talks to Ravina M Sachdev about her many accomplishments and her inspiration to become a professor
ART ATTACK
KANIKA RANKA ADANI, founder of The Studio Project, talks to Ravina M Sachdev about turning her passion into her profession
GLOBAL CRAVINGS
PLAKA in Bengaluru promises an exceptional dining experience for casual dining enthusiasts eager to explore international cuisines
TAKE A BREAK IN GANGTOK
Nestled amid the breathtaking landscapes of the Eastern Himalayas, Gangtok is a serene choice for your summer vacation
NOURISHING THE NEW MOTHER
The right nutrition can help new mothers recover and feel stronger.
HOW'S YOUR AURA DOING TODAY?
Do you have a positively-charged aura? Prachi Rijhwani helps you find out
QUIT RIGHT
Pratyasha Sarkar shares ways to quit your job without burning your bridges
WRITE YOURSELF SUCCESSFUL!
Riddhima Shishupal shares ways by which you can ace professional communication
BEAT THE BURNOUT
Here are expert-backed tips to prevent burnout at work