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.

POMELO ARUGULA BRUSCHETTA

Ingredients

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

Method

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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