Calaloo Goat Cheese Asian Nut Salad with Pineapple Papaya Chutney
By: Executive Chef Uonie Lyn

PREP TIME: 30 Minutes          DIFFICULTY:  Easy          YIELD:  2 Servings

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Ingredients

For the Filling

• 4 cups chopped calaloo      
• 2 oz. goat cheese
• 8 Wonton Wraps
• 1 clove of garlic
• ¼ of onion
• Salt and pepper to taste
• 1tbsp. olive oil

For the Salad

• 1 carrot shredded
• ½ lettuce shredded
• ¼ cabbage shredded
• 1 Beet Root
• Salt and pepper to taste 

Pineapple Papaya Chutney

• 1 cup diced pineapple
•  1 cup diced papaya
• 1/3-cup sugar
• 1/3-cup vinegar
• 1 cinnamon stick
• 2 cloves
  

Dressing

• 2 oz. crush roasted peanuts
• 1 cup rice wine vinegar
• 3 oz sugar
• 1oz. sesame oil
•  4 oz. orange juice
  
  

     Directions

• Sautée calaloo with garlic and onion for about 3- 5 minutess do not over cook
• Add salt and pepper set aside allow it to cool
• Place wontons on a clean surface
• Add the calaloo in the centre with a little goat cheese on top line the edge with egg yolk fold and seal.
• In a frying pan add oil and heat
• Add wontons & fry until golden brown.

For the Chutney:

• Add all ingredients in a small sauce pan over a low heat and simmer for 30-40 minutes. Set aside.

For the Dressing

• Whip all ingredients in a bowl put in the cooler to chill.
  

Mix all the vegetables with dressing and assemble your dish.