Crispy wai wai, arugula and strawberry salad
Makes 4 Servings
3 hand full of aragula
1 hand full of iceberg
6 fresh strawberries
3 cherry tomatoes
3 green olives
3 black olives
2 tablespoon kokum vinaigrette
8 thinly sliced beetroot carpaccio
4 table spoon crushed wai wai
1 tablespoon of extra virgin olive oil
1 tea spoon of lemon juice
1 teaspoon of kokum paste
Salt to taste
1.Take a bowl and add olive oil, lemon juice, kokum paste and seasoning.
2. Whisk it well and make an emulsion out of it.
3. Take another bowl, add the dressing to it and then the iceberg, arugula, cherry tomato and olives. Mix well
4. Garnish with beetroot Carpaccio and fresh strawberries.