ROASTED VEGETABLE WI TH HONEY SESAME LIME DRESSING

INGRIDIENCE:

FOR THE DRESSING: FOR THE SALAD:

60ML HONEY 60G ROMAINES 20ML

FRESH LIME JUICE OR
APPLE CIDER
30ML OLIVE OIL
5ML SESAME OIL
1G MINCED GARLIC
1G FINELY CHOPPED GINGER
5ML SOY SAUCE
1TSP SALT
1TSP CHILI POWDER
1TSP GROUND PEPPER
5G SESAME SEEDS
20G GREEN LOLLOROSO
20G RED LOLLOROSO
10G ARUGULA LEAVES
20G ASPARAGUS
20G CHERRY TOMATOES (SLICE 2)
15G SLICE RED ONIONS
15G SLICE RED BELLPEPPERS
15G JULIENNE CUT OF CARROTS
30G SLICE RIPE MANGO
2G SESAME SEED (GARNISH)
1/4 TSP SALT/PEPPER
1/2 TSP CAJUN SPICE
1/2 TSP OREGANO
8PC DEVEIN SHRIMP

PROCEDURE FOR THE DRESSING

1. ON A MIXING BOWL COMBINE ALL THE INGR IDIENCE.

2. ROAST THE SESAME SEEDS ON A PRE HEATED PAN.
3. THEN ADD THE SESA ME SEEDS IN THE MIXTURE
4. MIX WELL.

FOR THE SALAD:

1.ON A BAKING TRAY WITH PARCHMENT PAPER PLACE THE CHERRY

TOMATO.ASPARAGUS,RED BELL PEPPERS, RED ONIONS AND CARROTS.
2. SEASON THE VEGETABLE WITH SALT, PEPPER, CAJUN SPICE AND OREGANO.
3. SPRAY THE VEGETABLE WITH OLIVE OIL.
4. THEN PLACE IT IN THE IMPINGER IN HALF WAY.
5. FOR THE SRIMP SEA SON IT WITH SALT PEPPER OREGANO AND CAJUN SPICE
THEN SAUTE IT IN OLIVE OIL.
6. FOR THE SALAD ADD THE MIX VEGETABLE SALAD ON A MIXING BOWL ADD
60ML OF DRESSING AND ADD THE ROASTED VEGETABLES THEN MIX WELL.
7. THEN ASSEMBLE THE MIX SALAD IN SALAD BOWL .
8. ARRANGE THE SLICE MANGO AND SHRIMP.
9. GARNISH WITH SESAME SEEDS.
10. SERVE IMMIDIETLY.