<h2>SURF AND TURF</h2>
Ingredients:
<ul>
<li>Cooked black rice 150gms</li>
<li>Prawns 60gms</li>
<li>Low fat bacon 60gms</li>
<li>Sliced mushrooms 50gms</li>
<li>Chopped Chinese cabbage 50gms</li>
<li>Watermelon seeds 10gms</li>
<li>Pumpkin seeds 10gms</li>
<li>Olive oil 20gms</li>
<li>Edamame 50gms</li>
<li>Spring onion 20gms</li>
<li>Egg 1</li>
<li>Salt and pepper to taste</li>
</ul>
<img title="Liton-Bhakta" src="https://images.mid-day.com/images/images/2020/mar/Liton-Bhakta.jpg" alt="Liton-Bhakta" /> Chef&nbsp;Liton Bhakta
Method:
<ul>
<li>Add oil in a wok till medium to high heat</li>
<li>Add prawns and bacon, toss till 30 seconds until the bacon has cooked</li>
<li>Add pumpkin and watermelon seeds. As vegetables start to sweat, add rice</li>
<li>Season with salt and pepper, add vegetable broth for extra flavour</li>
<li>Mix well together, serve in a bowl with a sunny side up eggs and garnish with chopped spring onion</li>
<li>Smoothie bowls shouldn&rsquo;t be capped to a breakfast meal but can also serve as a nutritious dessert.</li>
</ul>
<h2><img title="Tropical smoothie" src="https://images.mid-day.com/images/images/2020/mar/The-Daily-All-Day-Tropical-.jpg" alt="Tropical smoothie" /> Tropical Smoothie</h2>
TROPICAL SMOOTHIE BOWL
Ingredients:
<ul>
<li>Hung curd 250gms</li>
<li>Fresh mango puree 100gms</li>
<li>Fresh mango sliced 50 gms</li>
<li>Granola 50gms</li>
<li>Pineapple 50gms</li>
<li>Tender coconut 50gms</li>
<li>Flax seeds 5gms</li>
<li>Watermelon seeds 10gms</li>
<li>Honey 15gms</li>
</ul>
Method:
<ul>
<li>Add honey, hung curd, fresh mango puree to a blender and blend to a smooth consistency.</li>
<li>Pour the smoothie in a bowl and let it refrigerate for a couple of hours</li>
<li>Once cooled, garnish with individual columns of each of the remaining ingredients</li>
</ul>
RECIPES COURTESY: The Daily All Day's head chef Liton Bhakta
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