SUMMER SURPRISES

Brighten up your summer table with these recipes from VINDHYA KARWA of Vinsplate

- VINDHYA KARWA

GRILLED PEAR & TOASTED WALNUT SALAD

2 firm pears...

1 tsp olive oil

1 tsp brown sugar

2 oranges, peeled and segmented

3/4 cup lightly toasted walnuts, chopped

10 to 12 basil leaves, chopped

1/2 cup pomegranate arils

Crackers, to serve

For the dressing:

1 tbsp balsamic vinegar

1 tbsp Dijon mustard

2 tbsp extra virgin olive oil

Salt, to taste

Pepper, to taste

SERVES: 2 > PREP TIME: 20 minutes > COOKING TIME: 20 minutes

1. Cut the pears into thin slices, toss the slices in the olive oil and brown sugar, and lay them down, side by side, on the grill. Roast for 10 minutes or just until the pear slices are tender. Remove and set aside to cool.

2. While the pears are cooling, prepare the dressing by whisking together the balsamic vinegar, Dijon mustard, extra virgin olive oil, and salt and pepper to taste. Set aside.

3. Place the grilled pear slices and the orange segments in a salad bowl.

4. Sprinkle the salad with the walnuts, basil leaves and pomegranate arils. Drizzle with the dressing, toss well and chill until serving time.

5. Serve chilled with a few crackers.

Calorie count: 738 calories (per serving)

TIP: YOU CAN ALSO ADD FETA CHEESE TO THIS SALAD.

CHILLED LYCHEE

CORN BASIL SALAD

19 to 20 fresh lychees

1 cup boiled sweet corn

1/4 red onion, thinly sliced

5 to 6 red jalapeños, sliced into rings

1 tbsp ginger juice

1 tbsp lemon juice

1 tbsp maple syrup (optional) or reserved lychee syrup

Sea salt flakes, to garnish

1/4 cup fresh basil leaves, to garnish