Blanch carrots, cauliflower, and spinach separately.
On the grilling pan, pour 1 tbsp olive oil & grill the pear and garlic cloves till they turn golden brown in color.
Once done, take it out in a serving bowl.
Pour another 1 tbsp of olive oil on the grilling pan and grill all the vegetable carrots, cauliflower, spring onion, spinach & onion along with rosemary.
Once they are grilled to your liking, take it out in the serving bowl.
Add the pomegranate to the grilled salad.
Sprinkle Buni Ka Masala to make the salad tastier.
NOTE: Do not add the masala while grilling the vegetables, as they will leave the water and will make the salad soggy.
On the grilling pan, pour 1 tbsp olive oil & grill the pear and garlic cloves till they turn golden brown in color.
Pour another 1 tbsp of olive oil on the grilling pan and grill all the vegetable carrots, cauliflower, spring onion, spinach & onion along with rosemary.
Once they are grilled to your liking, take it out in the serving bowl. Add the pomegranate to the grilled salad. Sprinkle Buni Ka Masala to make the salad tastier.
Serving Size 2
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.