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Fennel Citrus Salad with Minted

Strawberries & Kiwi - Spring Fruit
Salad
Fennel Citrus Salad with zesty dressing & the cool green mint added to
the strawberries highlights the flavours of the fruits to give a refined twist.
Prep Time20minutes mins
Total Time20minutes mins
Course:Salads / Fruit Salads
Cuisine:International
Servings: 4 to 5

Author: Padma

Ingredients

 2 Navel Oranges
 1 Lime
 1 Lemon
 2 Kiwis peeled and cut into thin circular slices
 10 Strawberries hulled and cut into heart shaped slices
 1 Fennel bulb halved, cored and thinly sliced lengthwise
 Fennel fonds for garnish
 Dressing for strawberries:
 1 teaspoon Balsamic vinegar
 2 teaspoons sugar divided
 Citrus juices from cut fruits orange, lime & lemon
 2 Tablespoons finely chopped Mint leaves
 Salt to taste divided
Instructions

1. Using a sharp knife, cut off both ends of the orange, lime and lemon
and slice the rind off. Slice along the membrane of each slice to
remove without any skin. Cut out the segments, letting them fall into
a bowl, along with the juice. Set aside.
2. Add all the ingredients under “dressing“ to the sliced strawberries
and let it sit for 10 minutes for all the flavours to be infused into the
strawberries.
3. Add sliced fennel to the bowl of citrus segments and toss together
gently with sugar and a pinch of salt.
4. On a flat serving plate, layer the kiwi and strawberries and arrange
the fennel-citrus slices on top.Garnish with fennel fonds or mint and
serve.

Notes

Try experimenting with any other combination of fruits or dressing!!

Roasted Pumpkin Soup

Roasted pumpkin soup is a hearty and filling, gluten-free vegan soup. Learn how to make
pumpkin soup in a few simple steps.

Prep Time20minutes mins

Cook Time1hour hr

Total Time1hour hr 20minutes mins

Course: Appetizer

Cuisine: American

Servings: 4

Calories: 270kcal

Author: Hina Gujral

Equipment

 Saucepan
 Blender
 Oven

Ingredients
  2 Cup diced yellow pumpkin
 1 onion, cut into half
 1 garlic pod, cut into half
 2 - 3 sprigs of rosemary
 4 Cup vegetable stock (Get Recipe)
 ¼ Cup coconut milk or heavy cream
 Salt and black pepper to taste
 ¼ Cup olive oil

Instructions

1. Preparing Pumpkin:
2. Start off with washing and wiping the pumpkin. Carefully, cut it into halves.
3. Using a spoon, remove the seeds and fibers from the center of the pumpkin. If a
pumpkin is of a little bigger in size, then slice it into the quarter.

How To Roast Pumpkin:

1. Pre-heat the oven at 180 degrees Celcius.

2. Place the pumpkin slices in a baking tray. Place a 2 - 3 sprig of rosemary along with a
whole garlic pod and onion in between pumpkin slices. Sprinkle salt and drizzle 2 - 3
tablespoon of extra virgin olive oil over the pumpkin slices.
3. Bake pumpkin for 20 minutes each side. Check using a fork, if the pumpkin flesh is
tender. Baking time may vary, depending upon the size and variety of the pumpkin.
So check after the first 20 minutes.
4. If it is roasted well, the flesh would scoop off easily. If not, then pop it back in the
oven for another 5-10 minutes.
 5. Once roasted, scoop out the flesh of the pumpkin. Discard the skin. Grind the roasted
pumpkin pulp along with garlic cloves and onion to a smooth puree.

Roasted Pumpkin Soup:

1. Heat a teaspoon of olive oil in a saucepan. Add pumpkin puree.

2. Add warm vegetable stock in the same saucepan. As the liquid comes to a boil
reduce the heat to medium and let the soup simmer for 10 - 15 minutes more. Taste,
add salt, pepper, cream or coconut milk accordingly. Turn off the heat.
3. Serve Roasted Pumpkin Soup warm garnished with cream and chopped parsley.

Notes