Salad of home grown lavender, salted beetroot, Japanese honey suckle, goat cheese with mustard lime dressing
| Ingredients | ||
| Beetroot |
50 gms |
|
| Goat cheese | 40 gms | |
| Rocket leaves |
30 gms |
|
| Lavender Flowers | a few | |
| Japanese honey suckle flower | a few | |
| Cherry tomato |
20 gms |
|
| Cucumber shavings |
a few |
|
| Orange juice |
100 gms |
|
| Sugar |
20 gms |
|
| Caper berry |
1 piece |
|
| Sea salt |
50 gms |
|
| Lime |
1 |
|
| Basil leaves |
a few |
|
| Basil flowers |
a few |
|
Method
- Roast the beetroot under salt and then cut cubicles of the same.
- Simmer the orange juice with sugar till it gets thick.
- Wash lavender flower and Japanese honey suckle flower and keep it fresh
- Take mustard paste and emulsify it with olive oil and fresh lime.
- Wash rocket leaves and keep it chilled.
- Brush the plate with orange sauce and arrange the ingredients neatly.
- Serve chilled with cherry tomato, caper berry, cucumber shavings, basil leaves and basil flowers.
- Dress them with mustard lime emulsion.
Chef Nishant Choubey
Executive Sous Chef
Dusit Devrana
