Soups, salads: Make the most of mint this season

Incorporating mint into your daily diet is easy and rewarding. Start by adding fresh mint leaves to water or tea for a refreshing twist. Enhance salads with mint for a burst of flavour, or blend it into smoothies for a cool, aromatic note, suggest chefs. Add chopped mint to fruit salads, ice cream, etc. Chef Ganesh Amkar, Executive Sous Chef at Courtyard by Marriott Mumbai International Airport, shares, “Mint pesto is a great alternative to basil pesto and pairs well with pasta, sandwiches, or grilled veggies. Try a mint mango salad that combines sweet mangoes with aromatic mint.” Kailash Gundupalli, Executive Chef at The Westin Mumbai Powai Lake & Lakeside Chalet, adds, “Try mint-infused water, minty salads, and unique twists like mint pesto. Don’t forget mint in desserts. Elevate your dishes with mint butter for a fresh finish.” Make some delish mint zucchini soup at home Ingredients: 3 tbsp olive oil, 1 onion (finely chopped), 3 cloves garlic, sliced 6 zucchinis, halved lengthways and thinly sliced 750ml vegetable stock, 150ml fresh cream, plus extra for serving, A bunch of mint leaves, chopped Lemon zest for serving. Method: – Inputs by Chef Tushar Malkani, The Yellow House, Goa IHCL SeleQtions