Pomelo Arugula Bruschetta | पोमेलो अरुगुला ब्रूशेटा | Healthy Recipe | Sanjeev Kapoor Khazana

Lot of pepperiness from the sharp arugula and mustard, with the juicy pomelo has everything that makes it a fun and interesting side option.



200 grams pomelo, peeled, and cut into triangles
15-20 arugula leaves
4 slices of sourdough bread
Butter for applying
1 small onion, sliced
8-10 black olive slices
1 tbsp toasted pine nuts
2 tbsps olive oil
Salt to taste
Crushed black peppercorns to taste
1 tbsp lemon juice
Dijon mustard as required
Mayonnaise for drizzling
Feta cheese as required
Honey for drizzling


1. Apply butter on both sides of the sourdough bread slices.
2. Heat a non-stick grill pan, place the sourdough bread slices and grill on both sides for 2-3 minutes. Arrange on a plate.
3. To make the salad, take arugula leaves in a large bowl. Add olives, pine nuts, pomelo, olive oil, salt, crushed black peppercorns, and lemon juice and gently toss.
4. Spread a portion of Dijon mustard over each bread slices, drizzle mayonnaise over it, arrange a portion of salad, and small pieces of feta cheese, and drizzle honey. Serve immediately.

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