Summers are all about eating light and fresh so that you can stay cool. With the mercury rising one needs to ear right. Cold are best for the season. It’s all about some leafy greens, bean and tofu. You can mix all of them toss then with some simple dressing a hearty plate of greens in ready to be eaten.
Fox in the Field, a microbrewery in Forum Shantiniketan – Whitefield has put together a few Summer brunch recipes for people to explore this Summer.
Chef Shankar Devnath shares some simple salads that is great for your brunch table. So load your plate with plate with all kinds of tasty summer produce and keep yourself cool.
Fox’s Caesar Salad, Chicken
Prep time: 15 mins, Cooking time/ assembly: 5 mins, Servings: 1 people
Som Tam Salad
Ingredients
• Raw Papaya Gms 100
• Carrot Gms 05
• Beans Gms 05
• Red Chilli - fresh Gms 03
• Garlic Gms 05
• Peanut (roasted) Gms 10
• Palm Sugar Gms 05
• Kikkoman Soya Ml 05
• Lemon Ml 05
• Coriander – fresh Gms 03
Method
• Peel and julienne the Papaya, Carrot & beans and put them in iced water for 05 mins
• In a bowl, mix palm sugar, soya, red chilli, garlic & lemon juice
• Remove the Papaya & veggies from the iced-water bath after 5 minutes, drain and mix in the palm sugar mixture
• Garnish with coriander and roasted peanut
