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Grilled Fruit Salad with Feta and Chaat Masala Vinaigrette

Serves 4

© by Suech and Beck


Chaat Masala Vinaigrette

  • Garlic 1 small clove, finely chopped
  • Grapeseed Oil 1/4 cup
  • Fresh Lemon Juice 3 Tbs
  • Apple Cider Vinegar 1 Tbs
  • Honey 1 Tbs
  • Dijon Mustard 1 1/2 tsp
  • Chaat Masala 1 Tbs
  • Salt & Black Pepper to taste

Grilled Fruit Salad

  • Mango 1, cut into 3/4-inch-thick slices
  • Peach 1, cut into 3/4-inch-thick slices
  • Pineapple 1/2, cut into 3/4-inch slices
  • Grapeseed Oil, for greasing
  • Salt & Black Pepper to taste
  • Strawberries 1 cup, quartered
  • Red Seedless Grapes 1/2 cup, quartered vertically
  • Blackberries 1/2 cup, halved
  • Crumbled Feta 1 cup
  • Toasted Pistachios 1/2 cup
  • Mint 3 sprigs, leaves only

Cook It

  1. Make the vinaigrette: Combine all ingredients in a squeeze bottle (or jar) and shake vigorously.
  2. Preheat the BBQ to high heat.
  3. Line a baking sheet with a dish towel or paper towels. Lay mango, peach and pineapple slices on the prepared baking sheet. Place another dish towel or paper towel on top, pressing down gently to remove excess moisture. This will help create grill marks.
  4. Oil the grill. Brush oil on both sides of fruit slices, then sprinkle with salt and pepper. Quickly add fruit to the BBQ and grill for a minute on each side, until grill marks are visible. Transfer to a large serving dish.
  5. Drizzle with vinaigrette, then add strawberries, grapes, blackberries, feta and pistachios. Drizzle with more vinaigrette and garnish with mint.
Excerpted from Mad Love: Big Flavours Made to Share, from South Asia to the West Indies–A Cookbook  by Devan Rajkumar. Photography by Suech and Beck. Copyright © 2023 by Devan Rajkumar. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher