Fit Dish Workshop @ 360 with Esha Hegde



Poached Prawn and Guacamole (Avocado Dip) 


  • ½ a small red onion
  • 1-2 fresh green chillies
  • 2 ripe avocados
  • 1 bunch of fresh coriander
  • 6 ripe cherry tomatoes
  • 2 limes , juice 
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper


Roughly dice all the vegetables. Destone the avocados and scoop the flesh onto the board.

Add the juice from 1 lime and 1 tablespoon of oil, then season to taste with salt, pepper and lime juice. Deseed, finely chop and scatter over the remaining chilli if you want more of a kick.


Summer Rolls with Peanut Dipping Sauce 



  • 10 rice paper wrappers
  • 1 large carrot, peeled and julienned
  • 1 english cucumber, julienned 
  • 1/2 of a large red pepper, julienned
  • 1/3 cup chopped purple cabbage
  • handful fresh cilantro (and/or mint, basil)
  • 5 large iceberg lettuce leaves (romaine, butter, etc), torn in half
  • toasted sesame seeds for garnish (optional)


  • 1/4 cup creamy peanut butter
  • 2 teaspoons soy sauce
  • 1 clove garlic, mashed (or about 1 teaspoon minced)
  • 1 teaspoon red chilly paste (optional)
  • 1-2 Tablespoons warm water, or more as needed
  • optional garnish: crushed peanuts, sprinkle of crushed red pepper


  1. Prepare the dipping sauce: Whisk all ingredients together in a bowl until smooth. Add 1-2 tablespoons of warm water or until you reach desired consistency. Pour into a serving bowl and top with garnish. 
  2. Prepare the rice paper wrappers: Pour warm water into a large bowl or 9-inch square or round baking pan. Working with one at a time, dip the rice paper wrapper into the warm water for 15-20 seconds. The wrapper to be soft, yet still slightly firm and pliable. Immediately remove from the water and place flat onto a work surface like a cutting board. 
  3. Fill the rolls: Place the vegetables on the wet paper wraps. Remember, do not overstuff the roll. 
  4. Roll them: Fold in the sides and roll everything up tightly. 
  5. After rolling, cut in half, sprinkle with toasted sesame seeds, and serve with peanut sauce. 



Spinach and Cherry Tomato Stuffed Chicken Breasts 


  • 4 boneless skinless chicken breasts pounded out to 1/4 in thickness
  • Salt, pepper, chilly flakes, parsley, garlic paste
  • 1 cup chopped spinach
  • 1 cup cherry tomatoes
  • 2 teaspoons Chilly flakes
  • 1/2 cup sundried tomatoes paste
  • 1 cup shredded cottage cheese
  • 2 tablespoons olive oil


  1. Pound out the chicken breasts so that each are 1/4 inch thick. Slice midway leaving it joined at the sides making a pocket (for the stuffing)
  2. Liberally season both sides of the chicken with salt, pepper, chilly flakes and garlic paste
  3. Stuff the chicken with tomatoes, spinach leaves, cheese and close.
  4. Heat 2 tablespoons of olive oil in a large skillet to medium high/high heat. Place the chicken in the pan and allow it to brown for about 4 minutes. then flip the chicken to brown the other side for another 4 minutes. 
  5. When all sides are browned, turn the heat down. Cover and cook for another 5 minutes, or until the chicken is cooked through
  6. Remove the chicken from the pan and allow it to sit for a few minutes, then serve.