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Beetroot carrot shorba on roasted pumpkin fennel salad Recipe

Literally have your soup and eat it too, in this soup and salad combo.!The salad is topped with beetroot carrot caviar made with the technique of food spherification. For the uninitiated, caviar is a delicacy made with salt cured roe of fish.Here we have made the caviar with beetroot and carrot shorba. Yes, your soup is the red balls topping the salad in the cover picture. Take a bite and the soup bursts into your mouth leaving tiny sparks of flavour in your mouth. The roasted pumpkin.salad is rich in antioxidants and has the added goodness of green pumpkin seeds,berries and olives. Takes just 30-45 min to prepare if the shorba caviar is ready. The shorba caviar takes around 1 hour to prepare.

  • Prep time:
  • 30mins
  • cook time:
  • 1hrs 0mins
  • serves:
  • 02

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    • (0)

Vegetarian

Level : Easy

Cuisine : American

Course : Appetizer

Allergy Information

  • - 1. Those who are allergic to Mustard and nuts please avoid adding these two.
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Recipe Notes

1. Well the number of steps look daunting but very simple when making. So do go ahead and create this beauty.2. Do take care of roasting the pumpkin at a high temperature of 200deg c otherwise it becomes soggy.

Tags

  • #SoupsandSalads
  • #contest158
Ingredients

Ingredients For Beetroot carrot shorba on roasted pumpkin fennel salad Recipe

Methods
  • 1. Beetroot carrot shorba- 1. Heat oil in a pan and add the bay leaves, cumin and ginger and sauté for a minute.Add the chopped carrots and betroots alongwith the green chillies and cook for 5 minutes. Add water,bring to a boil, season with cumin ,cool it and puree .
  • 2. Beetroot carrot shorba- 2.Adjust the seasoning and strain.Heat and check seasoning ,a bit extra would be good as we have to do food spherication.
  • 3. Making the Shorba Caviar (small balls)- Keep in hand a new syringe without needle.Before you begin, keep a big bowl of water for chilling in the freezer .Also keep any flavourless oil in a glass length tall jar in the freezer.The oil becomes cloudy as it becomes more viscous.
  • 4. Making the Shorba Caviar (small balls)- 1.Take Two cups of the strained Shorba ,add 1 table spoon Agar Agar and bring the mix to a boil with constant stirring preferably with a whisk.
  • 5. Making the Shorba Caviar (small balls)- 2.Fill the syringe with the Shorba.Take care to dip the syringe fully into the shorba to avoid air bubbles.
  • 6. Making the Shorba Caviar (small balls)- Very carefully let small drops fall from bethe syringe into the chilled oil.The droplets immediately shape themselves into small spheres and remain suspended for a few moments then float and gather at the bottom of the jar.(That is beautiful science in action)
  • 7. Making the Shorba Caviar (small balls)- Make a good enough lot and then pour them into a seive carefully and delicately.Dip the seive with the caviar in chilled water to eash it immediately . The extra oil is clearly seen suspended on top of the chilled water. Store the caviar delicately in a bowl.
  • 8. The Roasted Pumpkin Fennel Salad1. Prepare the pumpkin,apple,lettuce leaves by chopping/tearing/shredding into big pieces an inch or 1 and a 1/2 inch long.Chop the fennel leaves finely(you can use other herbs too if you don't get fennel leav es).
  • 9. The Roasted Pumpkin Fennel Salad2. Brush the pumpkin pieces on all sides with butter and some rock salt & black pepper. Roast them till golden brown in air fryer or OTG. I used the airfryer at 200deg for the first 15 -20 minutes then had to keep a watch and check every 5 min.
  • 10. The Roasted Pumpkin Fennel Salad3.In the meanwhile prepare the vinaigrette by shaking together the extra virgin olive oil,apple cider vinegar,honey,mustard, a bit of rock salt and pepper. Adjust the seasoning.
  • 11. The Roasted Pumpkin Fennel Salad4. Roast the pumpkin seeds and almond silvers on a tava or air fryer.
  • 12. 5. Toss all the ingredients together just before eating with the vinaigrette.Shift the salad to a big bowl and top it fully with the Shorba caviar.
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