In our series ‘Dining with our Chefs’, today we feature Naveen de Silva, Executive Chef, Chaaya Citadel, Kandy, a John Keeles Resort Hotel.Naveen, a past pupil of Wesley College, Kandy, joined the hotel industry in 1974. He started his career at Hotel Sanasuma, Wirawila. Since 2005, he has been serving at Chaaya Citadel, Kandy, as Executive Chef.

This dish, is a signature dish in the a-la-carte menu. The main course for the dish would be grilled chicken with mushroom sauce.

Ingredients for the salad
1 ripe avocado ·
150g medium prawns
(cleaned, de veined & cooked )
1 green cucumber,
100g cashew nut
8 broccoli flowerets , blanched
8 couli flowerets , blanched
8 cheery tomato halved
1 medium onion cut into rings
1/2 pomegranate
Salt pepper & lime juice to taste
6 red lettuce leaves

Ingredients for the dressing

1/2 tsp Dijon Mustard
30 ml corn oil
10ml Vinegar
1tsp lime juice
1/2 Pomegranate

Method

• Halve the avocado and remove the seed, peel the skin and chop the flesh into cubes . Immediately drizzle with lime juice to prevent discolouring , keep aside
  
• Season prawns with salt, pepper, and remaining lime juice
  
• Mix all remaining salad ingredients into a bowl. Add the avocado and prawns
  
• Arrange the lettuce on a salad platter and spoon the salad onto the platter
  
• Mix the salad dressing ingredients together and drizzle over the salad and keep in fridge until needed .