Mexican Ponk Salad with Sesame Tuile and Spicy Hummus - By Chef Pankaj Gupta

Ingredients:

Sesame Tuile:

- White Sesame Seeds: 30 gm

- Icing Sugar: 5 gm

- Plain Flour or Rice Flour: 10 gm

- Fresh Cream: 1 tbsp

- Melted Salted Butter: 10 gm

Hummus:

- Extra Virgin Olive Oil: 2 tbsp

- Garlic Cloves, mashed and roughly chopped: 2 nos.

- Soaked & Boiled Chickpeas (Garbanzo beans): 50 gm

- Freshly Squeezed Lemon Juice: ¼ tsp

- Kosher Salt: ¼ gm

Salad:

- Soaked & Boiled Fresh Ponk: 50 gm

- Half Cut Cherry Tomatoes: 4-5 pcs.

- Black Raisins (soaked in water): 20 gm

- Yellow Bell Pepper Dices: 10 gm

Salad Dressing:

- Extra Virgin Olive Oil: 2 tbsp

- Apple Cider Vinegar: 1 tbsp

- Crushed Black Pepper: ¼ tsp

- Chia Seeds: ½ tsp

- Salt to taste

 Garnishing:

- Chopped Fresh Basil

- Nachos: 4 nos.

- Lemon Wedges

Method:

For Sesame Tuile:

Preheat the oven to 180 degrees. Prepare a baking sheet on an oven tray.

1. Mix sesame, sugar, and flour in a small bowl, then add cream. Spread the sesame mix dough evenly on the oven sheet or drop the dough with a spoon to make small circles.

2. Bake for 10 minutes until the dough becomes slightly brown. Remove from the oven and keep on a rolling pin. Leave for 5 minutes until it cools down. Store them in a container with a lid.

For Hummus:

Mix all ingredients in a grinder and make a paste. Then keep it in the fridge.

For Salad:

Make a dressing with olive oil, apple vinegar & seasoning with salt & pepper. Then mix well salad ingredients in dressing. Keep it for 5-10 minutes. After that, serve the salad in a bowl with Nachos, Basil, hummus & crispy tuile.