Lite Bite

Sports nu­tri­tion­ist Rad­hika Tosh­ni­wal shows you how to cook healthy ‘n’ delicious food.

Savvy - - Cuisine Savvy -


Serves 4


2 large sweet pota­toes, boiled with skin 1 gar­lic clove, crushed 4 boiled eggs 130 gm mixed salad leaves 100 gm cherry to­ma­toes, halved 1 tbsp olive oil Juice of half lemon Salt to taste


1. Cut sweet pota­toes ver­ti­cally into thin slices. 2. Heat a non-stick grill pan and grill the slices for 2 min­utes on each side or till the grill marks ap­pear on both sides. Re­move onto a plate. 3. Add gar­lic and grill for 30 sec­onds. 4. Peel and quar­ter the boiled eggs. The yolks should still be a lit­tle soft. 5. Ar­range the salad leaves and to­ma­toes equally on 4 plates, top with the sweet potato slices and egg quar­ters. 6. Mix olive oil, gar­lic, lemon juice and salt in a small bowl. Pour the dress­ing over the salad and serve im­me­di­ately.

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