Gear up for a spring cleanse

Weather forecasters announced this month that the UAE's recent cold spells are over and temperatures will start to rise gradually. For most of us, this means those satisfying comfort foods will no longer hold any appeal. And as spring approaches, restaurants are tweaking their menus to offer lighter options.

Solis Beach Club at Tiara Residence on Palm Jumeirah has launched the "spring cleanse menu", which includes tempting new salads concocted by Head Chef Gajendran "Gaja" Mamathan. Diet-friendly dishes are denoted by a heart symbol to make food choices easier for diners.

"We're surrounded by 600 apartments and residents dine here every day so we change the menu every three months. We have about 60 per cent of our menu as healthy options," Chef Gaja says.

The head chef has developed a passion for vegetarian cooking ever since he was based in a five-star restaurant in Bengaluru.

Oils and shortening in dressings and the cooking process are kept to a minimum in favour of using fruit extracts, lemon juice and natural ingredients. Foods on the menu are usually grilled instead of fried.

"I talk to guests all the time and they request what they like — they also come up with ideas for new dishes."

His favourite dish on the spring cleanse menu is the pumpkin salad "because it's so flavoursome and it's quick and easy for working people to make".

Chef Gaja shares some delicious salad recipes that would steer you away from greasy takeaways and heavy comfort foods.

Toss the spinach, strawberries, walnuts and blue cheese together.

Combine dressing ingredients in a bowl and whisk together. When ready to serve, drizzle dressing over the salad and toss lightly.

For the dressing, place all the ingredients in the blender and add some oil, except for the green onion and coriander, and season to taste.

Mix all the salad ingredients in a bowl with the green onion and coriander. Mix the dressing and toss lightly. Garnish with fried wontons and coriander leaves.

Roast the asparagus with olive oil, garlic and let it come to room temperature.

For the dressing, heat the soya sauce with fresh ginger and add the balsamic vinegar. Reduce the liquid to half and remove the ginger before adding the corn syrup slowly while whisking together.

Add the salad ingredients, except the Parmesan shavings, and drizzle the dressing over the salad and toss lightly. Garnish with Parmesan shavings.

Ingredients

• 120g white cabbage, shredded
• 120g purple cabbage, shredded
• 120g carrots, shredded
• 80g bean sprouts
• 20g coriander leaves
• 40g wonton, fried, shredded
• Chicken breast, grilled

For the dressing

• 60g miso paste
• 60ml soya sauce
• 15g mustard powder
• 60ml rice vinegar
• 120ml oil shortening
• 20ml sesame oil
• 1 Holland red chilli
• 20g peanuts, roasted
• 20g peanut butter
• 40g green onion
• 60ml lime juice

Baby spinach salad

Ingredients

• 160g baby spinach
• 120g strawberries, sliced
• 60g blue cheese crumble
• 40g walnut, roasted

For the dressing

• 50ml balsamic vinegar
• 25ml corn syrup
• 50ml olive oil
• 50ml garlic >tomato ketchup
• Seasoning to taste

Roasted asparagus salad

Ingredients

• 220g asparagus
• 30g pine seeds, roasted
• 40g Parmesan shavings
• 30g cherry tomato
• 160g baby rocket leaves
• 20g garlic
• 60ml olive oil

For the dressing

• 60ml soya sauce
• 60ml balsamic vinegar
• 20g ginger, fresh
• 30ml corn syrup
• Seasoning to taste

New blends at Starbucks

Coffee lovers have more choice at Starbucks. Celebrating its 40th anniversary, the coffee chain introduces a seasonal beverage, Cocoa Cappuccino, and a special edition, Tribute Blend, available across the Middle East until April 25. Served hot or cold, the Cocoa Cappuccino takes a new twist on an old favourite, the cappuccino featuring fresh caramel espresso with bittersweet mocha sauce, steamed milk and a thick layer of foam. The Tribute Blend is a new whole-bean coffee blend from Colombia Narino, Papua New Guinea, Sumatra and Ethiopia. The rich body of this unique blend of coffee beans can be paired with berries, herbed dishes, cinnamon, maple and toffee.

That's the way the cookie crumbles

Cold Stone Creamery brings a new sweet treat — the Signature Ice Cream Cookies. You can choose from four ice-creams and chocolate-chip cookies as a sandwich: Kiss 'N' Tell Chocolate (chocolate ice-cream and cookies rolled in chocolate chips), Cookie Crumb Yum (sweet cream ice-cream and cookies rolled in Oreo cookie crumbles), Cake Batter Sprinkle (cake batter ice-cream and cookies rolled in rainbow sprinkles) and Perfect Duet (sweet cream ice-cream and cookies rolled in crushed milk and white chocolate curls). And it's your last chance to buy a four-pack for Dh49 until March 31.

Chef's specials at the Rivington Grill

Rivington Grill Dubai in Souq Al Bahar is offering diners a chance to taste creations of Gary Lee, head chef of The Ivy in London, on March 30. The menu includes carpaccio of venison with citrus and rosemary dressing; potato gnocchi with broad beans, pea shoots and pesto tomatoes; hoisin-spiced duck salad with watermelon and chilli roasted cashews; and bang bang chicken with hot peanut sauce for starters. For mains, choose from fillet of cod with surf clams, sea vegetables and vermouth; risotto primavera; Thai baked bass with tamari, mirin and wild ginger; and char-grilled veal chop with asparagus and anchovy butter. Choose from Bolivian wild chocolate and clementine bombe; Scandinavian iced berries with white chocolate sauce; lemon assiette; and elderflower jelly with rippled ice-cream. Call 04-4230903.