Grilled Peach and
Papaya Salad

Fish and Groundnuts both are amazing sources of protein! So how about a succulent Bengali Fish Curry cooked in Swastik Kachi Ghani Mustard Oil? Sounds Yummy, doesn’t it. Well, we couldn’t agree more! That’s why here is the recipe to make a Bengali Fish Curry, that will satisfy your taste buds and your soul!

Ingredients

For Dressing

- Hundred Grams of Papaya.
- Thirty millilitres of White Vinegar.
- Ten grams of Sugar
- Swastik Flaxseed Oil


For Amarnath Granola

- Hundred Gram Amaranth (puffed)
- Five Gram Paprika
- Thirty Gram Rice flakes (puffed)
- Five Gram Garlic powder
- Ten Gram Flaxseeds
- Ten Gram Sesame seeds
- Sixty Milliliters Honey

For Salad

- Sixty Gram Arugula
- One Peach (cut into wedges)
- Sixty Cups Sorrel
- Ten Gram Sunflower seeds (toasted)
- Sixty Gram Romaine
- Few Cherry tomatoes
- Few Olives
- Hundred and fifty Gram Papaya (diced)





Dressing

- Firstly, take the papaya and make a puree of it.

- Then add the White Vinegar into it.

- Then add the sugar and start blending it using a blender at slow speed while pouring Swastik Flaxseed Oil into it. Do it till an emulsion is formed in the puree.

-  Then keep it aside in a fridge.

Amranth Granola

-- Take all the ingredients required to make the amaranth and bake them in an oven for fifteen minutes at One hundred and forty degrees.

- After that, take it out of the oven and let it cool down.

Salad

- Take a bowl and add the leaves and a tablespoon of the dressing. Mix them well and then put them on the base of the serving dish.

- Take the rest of the ingredients and put them on the top of the leaves. Add two tablespoons of dressing on it.

- Now break the granola into smaller pieces and put it on the top of the salad. Your Grilled Peach and Papaya Salad with Amaranth Granola is ready to be served!