Summer Cornucopia

I enjoy walking and believe there is no better way to connect with a city or discover what guides its rhythm other than by simply traversing its streets, for one might chance upon wonders that are otherwise missed while speeding across in air-conditioned snooties, and such a chance meeting, more often than not, may turn out to be a transforming journey from hatred to love.

There was a fury raging inside of me yesterday. I was mad at the world, especially at Delhi, at its people, its weather, its traffic and even its very existence as a city. If I could, I would punch a physical form of the capital in its face. (Yes, I tend to get slightly violent - only in my thoughts, mind you - when I am angry. Moreover, all of us have days like these where we tend to hate all that we love!). However, I wanted to make peace, as much with myself as with the city, and so I set forth to rediscover the soul of dear ol' Delhi. That's when I spotted what I spotted:

Those gorgeous, sun-kissed peaches that sat at the vendor's and shyly blushed crimson! Oooh, that lush, crispy head of lettuce that smiled meekly at me, and those plump, juicy, ready to burst grapes that I'd much rather have bursting in my mouth! Ah, how they beckoned me! I knew the moment I spotted these lovelies that it was just the day to toss together a scrumptious, healthy salad.  Recipe below:

Ingredients

Peaches - 2
Grapes - A bunch
Lettuce - Enough to create a comfortable bed for the salad
Chicken breasts (skinless) - 2, weighing approximately 250 grams
Orange Juice - 1 cup
Olive Oil (Extra Virgin) - 1/4 cup
Garam Masala - 2 tbsps
Salt and Pepper - To taste

Method

• Thoroughly wash all the uncut fruit as well as the lettuce and leave aside in a bowl of fresh water.
• Coat the chicken breasts with the olive oil and then rub them all over with the garam masala, salt and pepper.
• Place the chicken on an outdoor grill if you have the luxury of one or settle for the electronic way as I did, and grill for 8 to 10 minutes on each side or until firm. (Note: Poke the chicken with a fork or cut through its thickest part to ensure it's all opaque. Please do not assume!) Once done, cut into strips.
• While the chicken is grilling, prepare a simple dressing for the salad by bringing the cup of orange juice to a boil and then allowing it to simmer on low heat for about 20 minutes or till it is reduced to a quarter of its original volume. You may add a dash of olive oil, salt and pepper to the dressing if you like, or enjoy the natural flavor of oranges. Allow to cool to room temperature.
• Cut the peaches and grapes into slices, pitting and de-seeding, respectively
• Prepare the salad by creating a bed of lettuce and then putting together all the ingredients. Pour out the dressing and toss well to coat.
• Serve, or in my case enjoy the bounties of summer by simply DIGGING IN!!!

Summer Cornucopia

Need I mention that in my quest to search for Delhi's soul, I stumbled upon mine, and that somewhere along this journey on foot the city and I happily reconciled? :)