• Cauliflower                          90gms
  • Iceberg lettuce                     20 gms
  • Lemon juice                          5ml
  • Salt                                        To taste
  • Black pepper                           To taste
  • Avocado                                  80 gms
  • Cherry tomato                         15 gms
  • Micro herbs                             3 gms
  • Leeks                                    20 gms
  • Pomegranate                        20 gms
  • Turmeric powder                     3 gms
  • Red onions                          30 gms
  • Parsley                                    10 gms
  • Balsamic vinegar                  10 ml
  •  Olive oil                                  5 ml

Step 1: Cut the cauliflower into florets, blanch in salted turmeric water

Step 2: Char grill the cauliflower and place in a food container

Step 3: Cut the avocado in half, remove the stone, scoop the flesh and place in a bowl.

Step 4: Using gloves mash the avocado using hands, add salt and pepper to taste and lemon juice.

Step 5: Blanch the green part of the leek, char grill to get the smoky flavor.

Step 6: Shred the iceberg lettuce last minute as it tends to discolor quiet quickly.

Step 7: Cut the onions into quarters, in a hot pan sauté until they turn pale and translucent

Step 8: To make the balsamic dressing, place the balsamic vinegar into a food processor then add olive oil bit.

Step 9: In a bowl when all the veggies have cooled down, in a bowl and mix them well with the balsamic dressing.

Step 10: Using a round ring, place the avocado in the middle and make a hole, place the iceberg first followed by the rest of the vegetables.

Step 11: Garnish with micro leaves and pomegranate.

Step 12: Plate as per the picture and serve cold


Nutritional values:

Calories           240

Fats                 13g

Carbs             30g

Protein             6g                                                                                                      

Serves 1