SALAD AND STARTER NOS....43

TOMATED COTTAGE CHEESE

Tomated cottage cheese

Cottage cheese (11/2”× 1/2” × 11/2”)            2nos

Tomato concasse                                         25gm (cooked)

Celery                                                           5gm

French beans                                                10gm

Mushrooms                                                  5gm

Carrots                                                          10gm

Olive oil                                                        15ml

Salt and pepper                                              to taste

Sugar                                                              a pinch

Garlic                                                             2cloves

Onions                                                           10gm

Capsicum                                                       15gm

Red bell pepper                                              10gm

Basil leaves                                                    2nos

GARNISH- parsley sprig, lemon star and tomato wedge

PREPARATION:

Julienned onion, capsicum and red bell pepper. Toss in 5ml oil, season and place on a half plate. Season cottage cheese, and grill on both the sides. Arrange over the julienned vegetables. Top with the tomato topping.

FOR TOPPING -

Heat oil, sauté brunnoise (fine dices) of celery, beans, mushrooms and carrot for a minute. Add in blanched, deskinned, deseeded and chopped tomatoes. Cook for about 10 minutes. Add seasoning, torn basil and sugar.

Note –

·       Vegetable should stay crunchy.

·       Can be served hot / warm.