This is a simple autumn-inspired salad that celebrates seasonality and our zingy mustard honey. Grilled Jicama (shaak-alu) is tossed with pepita (pumpkin seeds), carrot, tomatoes and gondhoraj lebu pata in mustard honey vinaigrette.
about the honey
Our mustard honey is sourced from our local beekeepers at Sundarbans. Being mono-floral, mustard honey retains the familiar hint of mustard from the mustard blossoms.
|appearance||the colour varies from deep to medium amber-brown|
|store the opened jar in a dark, moist-free place away from direct sunlight. If the temperature drops a bit, the honey might crystallize, which is normal; gentle heat will bring it back to a more liquidy consistency|
what you can cook with it
Mustard honey pairs well with fresh salads and a light drizzle on your breakfast porridge. You can try it out in a soothing summer drink as well.
great alternative to processed table sugar, helpful in maintaining blood sugar levels