So, this is the advantage of living in a green community in urban Bangalore. Of course, access to all facilities possible on Earth, but also that sense of contentment that you get each morning when you look out of your window and see nothing but tall trees and sunshine till a long way ahead. It inspires you so much to actually wake up and breathe the fresh breeze that lets itself into your home.
Talking of facilities, we order our groceries online sometimes; especially essentials and vegetables; extremely hi-tech that we are! Today, along with all the other vegetables I got broccoli delivered. The moment I lay my hands on the fresh vegetable, I had to team it up with equally beautiful ingredients. And this is what I came up with.
- 250gm Broccoli, cut into florets
- A handful of almonds, toasted
- A handful of pumpkin seeds, toasted
- 1 red onion cut into half moons
- 7-8 fresh basil leaves
- 3 large or 5-6 small garlic cloves, crushed/grated
- 1 tbspn white rice vinegar
- 2-3 tbspns olive oil (extra virgin)
– In a deep vessel of boiling water, tumble in the broccoli florets and let them cook (blanch) for about 5-6 min, till they become almost fork tender. I do not cook them for more than this time, as I do not like them losing color.
– Meanwhile in a dry toasting pan, throw in the whole almonds and let them toast for about 3 min, till the skins start turning dark brown. This is when the crunchiness starts in them. Then throw in your pumpkin seeds. These take hardly any time, so just roast your almonds and pumpkin seeds for another 2 min and take them off heat.
– In a small cup or a measuring jug or a small vessel, measure out the olive oil and white rice vinegar, and add in the crushed garlic. Mix thoroughly and that’s your dressing for this salad.
– In a large mixing bowl add the done broccoli, toasted nuts and seeds and the chopped onions, and the dressing, and season. Mix well until combined.
– Tear up some fresh basil and top the salad off with these leaves.