| INGREDIENTS | QUANTITY |
| Fresh Mangoes | 0.5 kg |
| Avocado | 0.5 kg |
| Water chestnut (tinned) | 150 gm |
| Boiled potato | 150 gm |
| Corn on the cob | 01 no. |
| Sorrel | 25 gm |
| Sango radish | 25 gm |
| Mustard cress | 50 gm |
| Pea shoot | 30 gm |
| Sprig celery sea salt flakes | 05 gm |
| Mixed root chips | 100 gm |
| Extra virgin olive oil | 10 ml |
|
FOR DRESSING Yuzu juice |
200ml |
| Onion chopped | 50 gm |
| Ginger chopped | 25 gm |
| Green chilly chopped | 05 gm |
Preserved lemon 15 gm
Honey 200 gm
Black salt 04 gm
Tabasco 10 ml
METHOD: Start with the dressing first. Take the chopped onion, ginger, and green chilly in a blender and add enough water to blend it to a runny consistency and Strain and collect the water for, Finely chop the preserved lemon and keep aside in a mixing, Add honey, black salt, yuzu juice and strained water to preserve lemon and whisk to combine all the, Strain and refrigerate the dressing to keep it, Roast the corn on direct flame and take out the, Cut the potato in cubes and fry in ghee to crisp, Cut mango, water chestnut, and avocado into cubes and refrigerate to chill, Combine cubes of all the vegetables and fruits in four chilled serving plates, Top up with roasted corn kernels and pour the dressing equally in four plates., Garnished with microgreens and mixed root, Add a drizzle of extra virgin olive oil and Maldon salt flakes. Serve chilled.
Recipe shared by Himanshu Saini (Tresind, BKC)