Recipe Instructions:
Ingredients of Grilled Peach and Papaya Salad with Amaranth GranolaFor the dressing:
100 gram Papaya
30 ml White balsamic vinegar
10 gram SugarOlive oil
For the amaranth granola:
100 gram Amaranth (puffed)
60 ml Honey
5 gram Paprika
5 gram Garlic powder
10 gram Flaxseeds
10 gram Sesame seeds
30 gram Rice flakes (puffed)
To assemble the salad:
60 gram Arugula
60 gram Romaine
60 cups Sorrel
150 gram Papaya (diced)
1 Peach (cut into wedges)
Few Cherry tomatoes
Few Olives
10 gram Sunflower seeds (toasted)
How to Make Grilled Peach and Papaya Salad with Amaranth Granola
Prepare the dressing:
1.Make a puree of the papaya.
2.Add White Balsamic Vinegar to the puree.
3.Adjust the acidity by adding the sugar.
4.Blitz in a blender at slow speed along with olive oil till an emulsion is formed.
5.Set aside in a refrigerator.
Prepare the amaranth granola:
1.Combine all the ingredients and bake in an oven at 140 degrees for 15 minutes.
2.Once cooked take out and cool.
Assemble the salad:
1.In a bowl, add the leaves and add a tbsp. of the dressing. Mix well and put on the base of the serving dish.
2.Combine the rest of the ingredients with 2 Tbsp of dressing and place on top of the leaves.
3.Break the granola into little pieces and put on top of the salad.
