Omani gulf lobster salad

Ingredients 120 gm Omani rock lobster meat 20 gm Local farm cherry tomato 05 gm Sakura mix (mixed baby herbs) 05 gm Orange segment 05 gm Grapefruit segment 05 gm Pomegranate seeds 05 gm Lemon segment 01 gm Sumac Panko crumb Dressing 50 ml Local olive oil 30 ml Lemon juice 03 gm Coriander leaves 03 gm Chives Salt to taste 01 gm Pepper corn METHODS Poach the lobster in hot water with a slice of lemon and salt In a mixing bowl add dressing ingredients and whisk well Heat the nonstick pan add the panko crumb and sumac powder toss in slow fire until get light brown colour Slice the poached lobster arrange into serving plate pour the dressing Arrange the lemon, orange, grapefruit segment, garnish with pomegranate seeds and sakura mix leaves serve cold Salad got its name from ‘sal’ meaning salt. It was the chosen name in ancient times as salt was often an ingredient in the dressing. While generally defined as mixed greens with dressings, salads have evolved from how the Ancient Romans and Greeks prepared their food. Today, salad has become complicated that variations include the sweet kinds served as desserts. The Chef’s Salad we know today where layers of ingredients are assembled were first enjoyed in the 18th century. It was called Salmagundi then.