Broccoli which is part of the cabbage family is a vegetable that does not appear regularly in Indian cuisine – this could be because it is a cool –weather crop and does poorly in hot weather.
It’s only as an adult that I have eaten broccoli occasionally.
Being on a healthy eating plan, broccoli is one of the few vegetable that is
allowed as part of our diet because of its high nutritional value. One’s
enthusiasm wane’s after a few weeks of eating the same vegetables and of course
one starts looking for different ways to prepare them and I came across this
recipe for the broccoli slaw by Ellie Krieger in her show Healthy Appetite.
It’s difficult to guess that you are eating broccoli stalks – who would guessed
that it could taste this good.
I want to mention some recipes by fellow bloggers that I have used this weekend –
Pinkpolkadot’s beetroot salad – used rasberries instead of blueberries – yummy.
Bits of Carey’s choc pots – was a huge hit with my guests.
Scrumptious SA – Juno’s Herby rice salad – its my favourite rice salad – one I use often.
This salad is so interesting with all its wonderful flavours and textures of the seeds and nuts. Its also the perfect for using up the left over broccoli from the recipe for the broccoli slaw.
- 1 cup lowfat Greek yoghurt
- 1/3 cup raw sunflower seeds
- 3/4 teaspoon salt
- 1/4 cup buttermilk
- 3 tablespoons lemon juice
- 2 tablespoons mayonnaise
- 2 teaspoons spicy brown mustard
- 1/4 teaspoon black pepper
- 500gr broccoli stalks (from about1 kg
- 1 large or 2 medium carrots
oven to 180 degrees C. Place sunflower seeds and 1/4 teaspoon salt on a baking
sheet and shake to combine. Toast seeds until aromatic, about 10 minutes. Cool
and keep aside.
Combine yoghurt, buttermilk, lemon juice, mayonnaise, mustard, 1/2 teaspoon
salt and pepper. Whisk until well blended and keep aside.
Peel tough outer layer of broccoli stalks, rinse and shred stalks in food processor
then shred carrots. Combine shredded broccoli and carrots with dressing and
toss to combine.
Sprinkle with sunflower seeds and serve.