PRADEEP KHULLAR

MINT LEAF OF LONDON DUBAI

With a passion for great food and since joining as Executive Chef at Mint Leaf of London, Pradeep Khullar has spent time behind the scenes developing innovative menus to freshen Dubai’s Indian fine dining scene. His cooking style is innovative and explores modern variations of Indian cuisine with his wealth of knowledge and refined skills. Having worked for notable restaurants throughout the last decade both in India and Dubai, his expertise has truly upped the dining experience at the popular Dubai International Financial Centre venue. At least once a year, Pradeep takes a trip overseas to continue his culinary education and expand his vast culinary and life experiences. He has infused flavours from his global travels into his dishes at Mint Leaf of London. His culinary repertoire includes milestones such as being awarded the prestigious ‘Chef of the Year’ title in 2020. Other significant achievements entail awards for ‘Best Modern Indian’, as well as contributing to the success of Indian Accent being featured in Asia’s Top 50 restaurants.

INGREDIENTS

600g beetroot 250ml tomato purée 50ml cooking oil 10g caraway seeds 15g red chili powder 2tbsp lemon juice 30g sugar 100g boiled potatoes, grated 30g panko breadcrumbs 60g feta cheese 30g salted yellow butter 4 sheets filo pastry Salt for seasoning

Method

Blanch the beetroots and grate. Heat oil in a pan, add the caraway seeds, tomato purée, red chili powder, lemon juice, sugar and salt. Immediately after, add the grated beetroot. Cook for 15 minutes and continue stirring until there is no more moisture. Add the grated potatoes and breadcrumbs to the pan. Blend well, adjust the seasoning and let it cool. Cut the filo sheets into 4 equal squares and keep covered. Roll the beetroot mixture with feta cheese in the filo pastry squares (one by one) layered with salted yellow butter. Seal the ends and bake the rolls in oven at 180C for 7 minutes. Serve with pine nut chutney on the side.

Chilgoza pine nut chutney

50g pine nuts, toasted 150ml mayonnaise 30ml rice vinegar ¼ tsp yellow chilli powder ¼ tsp onion seeds 1 tbsp cooking oil 30g sugar Salt for seasoning

Method

Heat oil in a pan, add the onion seeds followed by rice vinegar. Add the pine nuts to the pan and let it cool. Blend everything together in a grinder to a smooth consistency. My take on the classic salad of beetroot and feta. Flaky filo pastry stuffed with sweet and savoury stuffing flavoured with a combination of oven roasted beetroot and feta cheese. Finished with pine nut sauce.

BEETROOT AND FETA FILO, CHILGOZA CHUTNEY

by PRADEEP KHULLAR