CHEF ROYTE MALSAWMTLUANGA (Head Chef, Souq Al Wakra Hotel Qatar by Tivoli)

Chef Royte’s take on recreating classic recipes into modern, healthy dishes stems from his 18+ years of multi-cuisine background and practice. After successfully opening some of the kitchens of Banana Island Resort Doha by Anantara, he is currently running the Kitchen Department of Souq Al Wakra Hotel Qatar by Tivoli as its Head Chef.

With an extensive hands-on culinary experience in the Maldives, India, and Middle East, plus a remarkable exposure from his travels around the world, he adapts Indo-Arabic-Western cuisines in fusion, as seen in his own take on the classic American Waldorf Salad.

Waldorf Salad with Zaatar Chicken

 

Waldorf Salad with Zaatar Chicken

 

Ingredients:

2 pieces green apple

1 stick celery

2 romaine lettuce hearts

½ pomegranate

1 handful of walnuts

4 tablespoons of mayonnaise

1 teaspoon of Dijon mustard

½ tablespoon of zaatar

2 tablespoons of olive oil

2 pieces chicken breast

Salt & pepper to taste

 

Method:

  1. Peel and hand grate apples and celery. Squeeze out excess liquid.
  2. Tear by hand the romaine lettuce leaves into bite-sized pieces.
  3. Combine all and dress the salad with mayonnaise, mustard, salt and pepper.
  4. Season the chicken breasts with zaatar, salt and pepper. Pan fry until cooked and leave to rest.
  5. Arrange the dressed salad on a plate and top it with pomegranate seeds and walnuts.
  6. Slice the cooked chicken and place on the side.
  7. Share the salad with 3 to 4 persons as a starter, or with 2 persons as a meal.

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