Broccoli is good source of vitamins, minerals, folate, protein and dietary fiber. Colourful and tongue tickling, this salad will defy the common belief that healthy food is bland or insipid.
- Broccoli 150gm
- Red capsicum ½ (25-30 gm)
- Yellow capsicum ½ (25-30gm)
- Lettuce to garnish
- Onion 1 medium size
- Roasted peanuts 3tablespoon
- Olive/Canola oil 2tsp
- Chilli flakes ½ tsp or to taste
- Thick coconut milk 100 ml
- Honey 2tsp or to taste
- Salt and pepper to taste
To get the perfect “tender crisp” texture, place the vegetables in the steamer only when the water in the steamer begins to boil briskly.
Wash the capsicums and discard the seeds. Cut them into 4 cm flat pieces.
Steam the broccoli and capsicums over boiling water for 3 minutes till “tender crisp” (I use Panasonic electric cooker with the steaming basket)
Remove from the steamer and leave aside to cool
Powder the peanuts (I use the chutney jar of Panasonic mixer-grinder)
Add the onion and chilli flakes
Cook stirring till onion is slightly softened and just begins to change colour.
Cook stirring till the dressing is creamy. (Do not overcook).
Using a tablespoon, pour the dressing uniformly over the vegetables.