Farm Salad Recipe

Chef Nikhil Abhyankar, Executive Chef at Miss T has spent time in Vietnam to give the dishes at Miss T an authentic touch. This salad, is packed with nutrients and maximises on fresh, raw ingredients that add to your daily dose of health!



Ingredients
For the salad
15 g sunflower seeds
15 g mustard leaves
30 g roquette lettuce
50 g fresh mango
15 g coconut
15 g pine nuts
100 g iceberg lettuce
30 g avocado
45 ml honey chilli dressing
30 ml miso dressing

For the honey chilli dressing
60 ml honey
50 ml sunflower oil
70 ml lemon juice
2 g fresh red chilli
3 g table salt

For the miso dressing
60 ml honey
20 ml lemon juice
3 g table salt
40 ml infused oil
15 ml rice vinegar
15 ml soy sauce

Method
Mix all the ingredients of the honey chilli dressing in a bowl using a whisk to make the dressing. Follow the same method for the miso dressing as well.
Clean the lettuce, roquette leaves and mustard greens and shock in ice water and spin the lettuce to make it crisp.
Toast the sunflower seeds and pine nuts.
Grate fresh coconut and cut the mangoes & avocado in desired shape.
Once the salad prep is done, assemble the salad by mixing all ingredients with the honey chilli dressing.
Place on a plate and drizzle the miso dressing on top to finish the salad.
It can also be garnished with some edible flowers.