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Food

The Masterclass: Making salads at Circle Cafe, Dubai

June 16
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I recently had the opportunity to go behind the scenes at one of my favourite places to pick up a delicious salad, Circle Cafe. The tricky thing is with eating healthy, is that most of the time – the healthy food around is just not that good. I can always count on Circle cafe for a delicious salad (I love the Italian almond chicken, chicken noodle, and the pumpkin feta), and if I’m feeling naughty, I’ll add a side of sweet potato fries. As someone who loves to change up my dishes at Circle (as they’re just so good.) I was able to try making two salads, the lentil and the chicken noodle, as well as the famous Zaatar bagel chips and ended it with a Kale lemonade. I asked the owners what sells the best and what they’re planning to launch very soon on their new menu – and for the ones, who like to cook… I got you the recipes.

 

 

·          What is the best selling dish at Circle Café?

 

o   Thai Green Curry 

 

·          The best selling salad at Circle Café

 

o   Mexican Chop Salad

 

·          The lowest calorie salad

 

o   Mix Green salad

 

·          Sneak peek of dishes coming soon to circle

 

o   Circle Lamb Kofta, With Couscous  

 


 

 

o   Recipes

 

Crunchy Chicken Noodle Salad

 

Serves – 1

 

Ingredients

·          Fried Noodles – 100 Grams

·          Mixed Cabbage (Red & Chinese Cabbage) – 80 Grams

·          Roasted Sunflower Seeds – 10 Grams

·          Roasted Almond Sliced – 10 Grams

·          Roasted Sesame – 2 Grams

·          Grilled Chicken  -120 Grams

·          Honey Soya Dressing – 80 Ml (see recipe below)

 

Method

In a large bowl mix the fried noodles, mixed cabbage, sunflower seeds and sliced almonds.

Transfer the mixed items to salad bowl, add the sliced grilled chicken, and garnish it with roasted sesame. Serve the dressing on the side.

 

Honey Soya Dressing

Ingredients

 

·          Sunflower oil  – 300 ML

·          Honey – 150 Grams

·          White Vinegar – 150 ML

·          Brown Sugar – 30 Grams

·          Soya Sauce – 70 ML

 

Method

Place all the ingredients in blender and blend it for 2-3 minutes.

 

 

Lentil Salad

 

Serves – 1

 

Ingredients

 

·          Green Lentil – 120 Grams

·          Fresh Tomato – chopped in cubes – 75 Grams

·          Cucumber – chopped in cubes –  75 Grams

·          Green Pepper – chopped in cubes – 40 Grams

·          Romaine Lettuce –  70 Grams

·          Fresh Mint – finely chopped –  3 Grams

·          Parsley – finely chopped – 3 Grams

·          Red Onion – Sliced – 10 Grams

·          Pomegranate sauce – 10 ML

·          Bagel Chips – 30 Grams (See recipe below)

·          Zaatar Powder – 15 Grams

·          Sumac Powder  – 15 Grams

·          Citronette & Zaatar Dressing 80ML (See recipe below)

 

Method

 

In a large bowl mix the tomatoes, cucumber, lettuce, green pepper, mint, parsley, sumac, zaatar, and onion.

Transfer the mixed items to a salad bowl, add the lentils, bagel chips and drizzle the pomegranate sauce. Serve the dressings on the side

 

Citronette Dressing

 

Ingredients

 

·          Virgin olive oil – 700 ML

·          Fresh lemon Juice – 300 ML

·          Salt & Pepper to taste

 

Method

 

Place the lemon juice, salt and pepper in the blender and blend once. Then add the olive oil slowly and blend thoroughly for 2-3 minutes.

 

Zaatar Dressing

Ingredients

 

·          Fresh Zaatar  –  100 Grams

·          Apple Juice – 300 ML

·          Green apple –  200 Grams

·          Grape Seed oil – 200 ML

·          Apple cider vinegar 50 ML

·          Salt & Pepper to taste

 

Method

 

Place all the ingredients in a blender, and blend for 2-3 Minutes or until the dressing consistency required

 

 

Bagel Chips

 

Ingredients:

 

·          Assorted bagels – 10 pieces

·          Zaatar – 120 Grams

·          Sumac Turkey – 60 Grams

·          Virgin Olive Oil – 80 ML

 

Kale Lemonade

 

Ingredients:

 

·          Kale leaves – 2 pieces

·          Green apple – 1 whole

·          Fresh lemon juice – 30 ML

·          Ginger juice – 20 ML

·          Ice cubes – 3-4 pieces

 

Method:

 

Remove the kale leaves off the spring. Place all ingredients in a blender and blend until smooth. Strain mixture thoroughly and pour into a glass with 3-4 pieces of ice cubes.

 

 

  • adeline rossi

    Great job! I’ll definitely try this Circle Café recipe. So excited!

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