Grilled Melon & Spinach salad

About Grilled Melon & Spinach salad

Ingredients

• Melon 1
• Baby spinach 1 medium bunch
• Almonds, blanched and peeled ¼ cup
• Dressing
• Balsamic vinegar 2 tbsps
• Mixed fresh herbs, finely chopped 1 tsp
• Olive oil 1 tsp
• Salt to taste
• Black pepper powder to taste

How to Make Grilled Melon & Spinach salad (Stepwise Photos)

Method

1. To make the dressing take balsamic vinegar, fresh herbs, olive oil, salt and black pepper powder in a bowl and mix well.
2. Cut the melon into 2x2 inch cubes.
3. Heat a non-stick grill pan, keep the melon cubes on it and grill, turning sides with tongs, till grill marks all over.
4. Take the spinach in a mixing bowl, pour some of the dressing and toss well.
5. Keep the spinach salad on one side of the serving platter, the grilled melon on the other side, garnish with almonds. Drizzle a few drops of dressing all around and serve immediately.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps