I tapped into the vibrancy of Indian street food, to prepare a Sweet Potato Salad. — a patterned, flat-lay dish that allows for my signature wreath plating, perfect for a Christmas luncheon.
Recipe
2 sweet potatoes – cubed and roasted at 180 for 30 mins 1 starfruit – cut breadthwise to resemble stars 1 bunch grapes Green chilli- chopped Coriander chopped Juice of 1/2 a lime Good quality Exra Virgin Olive oil Salt Pepper 2 tbsp pomegranate Seasonal greens
In a mortar and pestle- crush 5-6 grapes with the chilli and coriander, and 1/2 tsp of pomegranate- add olive oil, lime juice, salt and pepper. This is your dressing.
Dress the seasonal greens and arrange on a plate. Arrange the starfruit and the remainder pomegranate and grapes.
Radhika Khandelwal is a Chef and Owner at Radish Hospitality Pvt Ltd who has steadily carved a formidable and firm foundation for herself in the zero-waste and biodiversity movements through her restaurant Fig & Maple in New Delhi, India. From the early days of her training as a Chef, Radhika has championed food security through encouraging biodiversity. Her kitchen is well-known for playing host to indigenous Indian ingredients like Black chakhao rice, bok phool from West Bengal, lotus stems, and a wide variety of seasonal greens that are used in her salads.
Passionate for a secure food future and for local, sustainable and seasonal cooking, Khandelwal ensures food is prepared with a zero-waste approach by focusing on root-to-shoot cooking. As an advocate of sustainability and a member of the Chefs’ Manifesto working to fulfil the objectives of SDG2 (Zero Hunger), Khandelwal launched a 45-day long campaign titled “Be a #ZeroWasteHero”. This campaign raised awareness of issues such as hunger, biodiversity, climate change, and food waste.
View all posts by Pandoodle
Pandoodle 