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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Roast garlic cloves in a dry pan or oven at low heat for 8–10 minutes until golden and soft. Let cool, then squeeze out the roasted garlic flesh.
Soak soya chunks in hot water for 20 minutes, squeeze dry, then roast in ghee on high heat for 3–4 minutes until golden. Set aside.
Blend fresh cream or hung curd, honey or jaggery, lemon juice, garlic paste, black pepper, and salt into a smooth, creamy dressing. Taste and adjust sweetness or tang.
Layer cucumber, carrot, plums, and tomatoes in a wide bowl. Add roasted soya chunks on top.
Drizzle the sweet creamy dressing generously over the salad. Top with fresh green leaves and serve immediately.
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Roasted garlic blended into the cream makes the dressing naturally sweet and mellow, eliminating any sharpness from raw garlic.
Serve the salad immediately to keep the greens fresh and crisp.
Can I use raw garlic instead of roasted garlic?
Roasted garlic is recommended as it provides a mellow sweetness that raw garlic lacks.
What can I substitute for soya chunks?
You can use tofu or tempeh as alternatives to soya chunks.
Can I make the dressing ahead of time?
Yes, the dressing can be prepared ahead and stored in the refrigerator for up to 2 days.
What other greens can I use?
You can use arugula, kale, or any fresh leafy greens you prefer.
Can I skip the honey or jaggery in the dressing?
Yes, but the dressing will lose its sweet balance. You can substitute with maple syrup or agave nectar.
