Roasted carrot and broccoli with a mint yoghurt dressing garnished with pomegranate and toasted sesame seeds

  • 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

About Author

The musings of two Chennaiites seeking to discover the world through food and travel. As they open themselves up to adventure, the accompanying puliyogare, travels well and ensures that the idea of home is never lost

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