Jesal’s Cherry Tomatoes and Sourdough Bread Salad.

Inspired by Italian Panzanella or bread salad which traditionally is tomatoes, soaked sourdough bread and few other vegetables dressed with olive oil and vinegar. Have made a different version by toasting the bread for the crunch and adding burrata.


5-6 slices of Livfresh sourdough bread ( a day old) Livfresh burrata 10-12 Livfresh cherry tomatoes Half cucumber cubed 1/2 red onion slices Pesto (optional) Pine nuts (optional) or can use walnuts 3-4 basil leaves Marination Chopped garlic Olive oil Salt and pepper Honey 3-4 Basil leaves Herbs Chilli flakes


Cut sourdough bread into small pieces, drizzle with olive oil and toast it in the oven till golden brown and crispy. Marinate burrata with pesto (optional) In a big bowl mix the ingredients for marination and add halves of cherry tomatoes, cubed cucumber, onions . Mix well and keep it in the refrigerator for an hr which will leave flavourful juices. This would also be the dressing. Once the sourdough bread is cooled down add it to the bowl along with pieces of burrata and few basil leaves torn by hand. Give it a good mix so that the bread soaks the juices. Transfer it to a serving bowl and sprinkle some pine nuts or walnuts. Recipe by Jesal Shah @gourmetaffaire


Jesal’s Crispy Kale Salad

Kale is known as superfood and has many varieties.

Here have used black kale which is low in calories, offers vitamin C, folic acid, calcium, and potassium. It is said Black kale stimulates the immune system and can help in preventing certain types of diseases.


8 stalks of @livfreshfarms black kale Cubed cucumber Cubed tomatoes Cubed bell peppers Small thinly sliced red onion Feta cheese Pumpkin seeds White and black sesame seeds Boiled and air-fried chickpeas Fresh figs (optional)

Dressing- minced garlic and ginger, salt , pepper, olive oil , honey

Method Mix all the above ingredients in a bowl along with the dressing . Garnish with some crispy kale and crispy chickpeas. Black kale has been used in 2 ways. Fresh which has been massaged with olive oil to remove the chewiness and enhance the taste. Other has been air-fried for the crispness. The crispy kale can be eaten as it is as a snack as well.

Recipe by Jesal Shah

@gourmetaffaire- jesal


Slow-Roasted Cherry Tomatoes With Basil.

When you roast cherry tomatoes, they caramelize and become even sweeter. This dish was inspired by a huge pile of roasted red and yellow cherry tomatoes that a friend served at a dinner party recently; they were drizzled with diluted pesto and placed alongside a luxurious mound of burrata.


2 boxes of LivFresh sweet cherry tomatoes Salt to taste A couple of pinches of sugar 3 tablespoons LivFresh extra virgin olive oil About 1 tablespoon basil olive oil (see below)


Salt to taste 2 cups basil ½ cup LivFresh extra virgin olive oil


Tomato and Cucumber Salad

If you are looking for the perfect Christmas salad side dish, look no further. Extremely easy to make and done in 5 minutes, this red and green Christmas salad makes a surprising and striking bold splash in a bowl.

The red of the tomatoes and green of the cucumbers, make a perfectly awesome Christmas Salad! Looks amazing and gorgeous on the holiday table as a red and green side dish. * 2 bags of LIVFRESH Red Cherry Tomatoes * 1 bunch of LIVFRESH Arugula * 1/2 sliced Cucumber into Quarters * 3 tablespoons LivFresh olive oil * 1-1/2 tablespoons balsamic vinegar * 1 teaspoon sugar * 1/2 teaspoon garlic powder * 1/2 teaspoon salt * 1/4 teaspoon pepper To start, get a bowl and dump your two pints of tomatoes into the bowl. Cut and quarter your cucumbers, and dump on top. Now I like to add the olive oil, followed by the balsamic vinegar. Layer the seasonings on top. Add roughly chopped Arugula. Mix super well, making sure you grab the cucumbers from the bottom of the bowl and mix around. They weight more so they fall to the bottom easier. You can serve this salad immediately but it tastes better with at least 1 hour in the fridge. Mix well before serving. Order Cherry Tomatoes and Arugula Recipe inspired by