• Prepare a bed of lettuce in a pasta plate.
• Grill the vegetables marinated with salt, pepper and olive oil.
• Arrange the tossed salad over the bed of lettuce topped with kalamata olives and compressed grapes and serve cold.

(This recipe is shared by Chef Sujeet Singh)

Watermelon Outburst

Ingredients                                        Quantity

Watermelon                                       01 No small

Tomato                                              100 gm

Fresh Mint                                         5 gm

Roasted Cumin Powder                     2 gm

Black Salt                                          2 gm

Ginger                                               5 gm

Red Chilly Fresh                               1 No

Black pepper crushed                        a pinch

Cream

Method.

• Take out watermelon juice
• Clean and dice tomato in a bowl.
• Add ginger, fresh red chilly and mint.
• Blend and fine strain.
• Add to watermelon juice.
• Now add roasted cumin powder, and black salt.
• Pour in chilled shot glass.
• Top with freshly whipped cream froth and crushed black pepper

(This recipe is shared by Chef Shailendra Bhandari)

Sweet and Spicy Walnuts

Ingredients
4 cup California walnut halves and pieces
2 Egg whites, lightly beaten
1/2 cup Granulated sugar
2-3 teaspoon Cayenne pepper

Preparations
Preheat oven to 180°C.
Toss walnuts with egg whites.
Mix sugar with cayenne pepper and toss with the walnuts and
egg whites.
Spread walnuts on a baking sheet that has been lightly coated with cooking spray.
Bake for about 10 to 12 minutes or until walnuts are crisp and caramelized. Let cool and enjoy.

(The recipe is shared by chef Sabyasachi Gorai)

Sweet and Spicy Brussels Sprouts

Ingredients
1/2 cup California walnuts, coarsely chopped
2 tablespoon Vegetable oil
454g Brussels sprouts, small, trimmed and halved
1 teaspoon Ginger, fresh, grated
1/4 cup Vegetable broth
1 tablespoon Honey
1 tablespoon Lime juice
1 teaspoon Chili garlic sauce
1 teaspoon Soy sauce

Preparations
1. Place walnuts in a large skillet over medium heat. Cook for 5 minutes, stirring frequently, until toasted
and fragrant. Remove from skillet and set aside.
2. Heat oil in same skillet over medium-high heat. Add Brussels sprouts and ginger and cook for 5
minutes, stirring frequently, until sprouts are lightly browned.
3. Add remaining ingredients and reduce heat to low. Cook for 5 to 10 minutes more (depending on
size) or until sprouts are tender and nicely glazed with sauce. Toss with walnuts.

(This recipe is shared by Chef Shailendra Bhandari)

Kiwifruit and Shrimp Salad

Ingredients:
For honey lime vinaigrette dressing:
 1/3 cup Lime Juice
 2 tbsp Honey
 1 Garlic Clove, minced
 1 ½ tbsp Thai Basil, chopped fine
 ¼ cup Olive Oil
 Sea Salt to taste
 Freshly Ground Black Pepper
For kiwifruit shrimp salad:
 3 cups cubed Sungold Kiwifruit (cut into 1” cubes and thin slices)
 1 cup fresh watermelon, cubed
 1 cup Shrimp (medium size), shelled and deveined
 ½ cup Celery, finely chopped (about 2 stalks)
 24 fresh or tinned Lychee (shelled, pitted, and torn or cut into large pieces)
 2 Oranges, segmented
 Mint Leaves

Directions:
For honey lime vinaigrette dressing:
 In a small screw top jar combine the lime juice, honey, garlic and basil.
 Cover tightly and shake well to mix.
 Add the olive oil, cover and shake vigorously to blend.
 Open and add salt and pepper to taste and mix again.
 Cover and put in refrigerator to chill.
For kiwifruit shrimp salad:
 In a large bowl, combine Sungold Kiwifruit, watermelon, shrimp, celery, lychee along with any
juices collected in bowls and stir well to blend.
 Cover and refrigerate until well chilled (at least 1 hour).
 When ready to serve, re-mix the dressing and add as much as you would like to, to the salad and
mix well.
 Transfer to serving bowl, platter or individual plates and garnish with small mint leaves (if leaves
are large, chop into smaller pieces) and pepper rings.
 Serve chilled.

Green Kiwifruit and Apple Smoothie

Ingredients:
 8 Green Kiwifruits, peeled and chopped
 2 Granny Smith apples, peeled, cored and chopped
 Juice of half a lime
 300ml milk
 100ml ice cubes
 50ml honey
 Finely chopped lemon balm
Directions:
 Liquidise everything except the lemon balm in a blender.
 Divide among four glasses and garnish with lemon balm.