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  Geusndes Kochen mit Kamalaya : Gegrillter Gemüsesalat  

Gesundes Kochen mit Kamalaya : Gegrillter Gemüsesalat, warm

This detox-friendly dish can be served as a light, healthy appetiser or antipasto style when you’re entertaining friends. Lightly grilled vegetables and a fragrant grape and fresh herb sauce makes a heart-healthy combination and provides a great antioxidant boost.

Serves 2

Zucchini, sliced lengthways, 6 slices
Pumpkin, sliced lengthways (skin on), 6 slices
Cauliflower rosettes, 6 slices
Broccoli rosettes, 6 slices
Asparagus spears, 6 slices
*Detox Sauce de Provence, 80 ml
Black pepper, to taste
Sea salt, pinch

Balsamic vinaigrette
Balsamic vinegar, 10 ml
Olive oil, 25ml
Sea salt, pinch
Black pepper, to taste

Prepare the Balsamic vinaigrette by mixing the vinegar, oil, salt and pepper together, either in a blender or a shaker. Set aside until later.

(Note – the easiest way to slice the pumpkin and zucchini is with the help of a mandolin. Refer to the video (hyperlink to video) on our website to see how this recipe is prepared.)

Blanch the cauliflower and broccoli for 5 seconds, then plunge into cold water.

Dry grill all the vegetables on each side until golden brown (approximately 2 mins on first side, and 1 minute on other side).

Once the vegetables are cooked, season with the balsamic vinaigrette, sea salt and pepper black, and use your fingers to coat them well.

To prepare the vegetable bouquets, take a slice of pumpkin, top with a slice of zucchini and then place the asparagus spear in the middle (with the tip pointing up). Now place a broccoli and cauliflower rose on top and wrap the pumpkin/zucchini around. Turn over to hold. Repeat for other 5 bouquets.

* The recipe for Detox Sauce de Provence.