Cauliflower Broccoli Salad with Peanuts
Make this salad with cauliflower, broccoli with peanuts with chickpeas, spring onion greens and a zesty turmeric lemon dressing!
Servings 2
Ingredients
- ½ cup cauliflower florets, chopped bite size
- ½ cup broccoli florets, chopped bite size
- ¼ tsp turmeric
- 1 tsp olive oil
- 1 inch ginger grated or 1/2 tsp ginger paste
- 2 cloves garlic sliced thin
- 3 tbsp chopped spring onions
- ¼ cup cooked chickpeas
- 1 tsp freshly crushed pepper
- ¼ cup roasted peanuts
- 1 tsp lemon juice
- 1/2 tsp salt
Instructions
Parboil cauliflowers and broccoli.
- My most preferred way to do it is on a microwave. It is quick, does not occupy a cooking hob and takes less than 5 minutes.
- To microwave it, add the cauliflowers in a heat proof bowl, add 1 tsp water, a pinch of salt, ¼ tsp turmeric,cover the vessel with a microwave safe lid or cling film and microwave for 2 minutes.
- Now, add the broccoli, another pinch of salt and microwave for 2 more minutes.
- Let it sit for a minute, drain all excess water and use in the recipe
Making the salad
- In a pan on low heat, add the oil, followed by ginger and garlic, then add the parboiled vegetables. Saute for 1 minute.
- Now, add the chopped spring onion greens, cooked chickpeas, pepper, salt to taste and stir around for another minute.
- Remove from heat, squeeze a generous dash of lemon and top with crushed peanuts.
- This salad tastes great both warm and cold!
Notes
- If you do not have a microwave, the next ideal way to prepare the vegetables for this recipe is to steam them. The vegetables should not lose crunch, remember that!
- Swap the spring onions for fresh fenugreek leaves for a delicious sabzi to have with rotis.