- Broccoli – 1 medium cut into florets
Carrots – 2 small cut into 1 inch pieces
Mint leaves – 1 cup finely chopped
Cumin powder – 3 tsp
Whole pepper powder – 2 tsp
Sesame oil – 2 tbsp
Salt – to taste
Hung curd (yoghurt) – 1 cup
Pomegranate seeds – 5 tbsp
1. Coat broccoli and carrots with sesame oil, roasted cumin powder, pepper powder and mint leaves and roast in the oven for 20 mins
2. Make a dressing using the hung curd, mint leaves, salt
3. Cool roasted vegetables and then pour dressing over.
4. Garnish with pomegranate seeds and toasted sesame seeds
This recipe was part of the of the 5 day salad challenge. If you want to be part of it check Puliyogare travels
No Comments