- 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