By Chef Faisal – Prep Time: 15mins – Cook Time: 20mins – Serves 1

Ingredients

Chimichurri sauce
5 g chopped parsley
5 g chopped cilantro
5 g chopped garlic
¼ tsp dried oregano
3 g chilli flakes
40 ml olive oil
8 ml red wine vinegar
2 ml lemon juice
5 g chopped red onion
2 g chopped mint
½ tsp sea salt
¼ tsp black pepper powder
1 tsp sugar

Spaghetti pasta
200 g spaghetti pasta
1 litre water
50 ml beetroot juice
1 tsp salt
30 ml olive oil

Grilled shrimps
60 g shrimps
¼ tsp salt
1 pinch black pepper powder
2 ml lemon juice
10 ml olive oil
¼ tsp smoked paprika
1 pinch thyme powder

Sautéed cherry tomatoes
3 red cherry tomatoes
1 pinch salt
1 tsp olive oil
1 pinch Italian seasoning
1 pinch black pepper powder

Pomegranate reduction
20 ml pomegranate molasses
5 ml red wine vinegar
½ tsp brown sugar
1 pinch salt
1 pinch black pepper
1 pinch thyme powder

For assembly
80 g cooked spaghetti pasta
30 ml chimichurri sauce
50 g grilled shrimps
20 g sautéed cherry tomatoes
20 g edamame
10 g green sprouts
5 g pomegranate seeds
1 pinch dill leaves
1 tsp parmesan cheese
10 ml pomegranate reduction

Method

Chimichurri sauce
Combine all the chimichurri ingredients in a mixing bowl and stir until well mixed. Set aside.

Spaghetti pasta
In a saucepan, combine the water, beetroot juice, salt and olive oil. Bring to a boil, add the pasta and cook for 9–10 minutes until al dente. Strain, rinse under cold water and toss lightly with olive oil to prevent sticking.

Grilled shrimps
Place the shrimps in a bowl and add the salt, black pepper, lemon juice, olive oil, smoked paprika and thyme powder. Mix well to coat evenly. Grill the shrimps until cooked through and lightly charred.

Sautéed cherry tomatoes
Mix the cherry tomatoes with salt, olive oil, Italian seasoning and black pepper. Sauté in a pan over medium heat until lightly cooked and just softened.

Pomegranate reduction
Combine all the reduction ingredients in a saucepan. Cook over medium heat for about 10 minutes, stirring occasionally, until slightly thickened. Remove from heat and allow to cool.

Assembly
Place the cooked spaghetti in the centre of a plate. Arrange the grilled shrimps, sautéed cherry tomatoes, edamame, sprouts, pomegranate seeds and dill leaves around the pasta. Spoon the chimichurri sauce over the dish, finish with parmesan cheese and serve with the pomegranate reduction on the side.