Boiled Vegetable Salad

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This week has been exceptionally tough on me. “Too much dieting does leave you craving”, my Mom once said. But I did not really believe her till now. Now I experience cravings in the form of desserts, spicy Indian and some Italian food. I cannot even begin to tell you what all I try to incorporate in my salads, in order to fend off the temptations. Garlic, onions, tomatoes, herbs, and all that have failed to help me. This boiled vegetable salad is one I made when I was absolutely pressed for time one morning. The picture is what I clicked just before I left to campus for the day. The salad has not one drop of oil, and it is flavored with the vegetables and the fresh thyme that I use.

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  1. 150 gm cauliflower, washed, cleaned thoroughly and cut into florets
  2. 100 gm carrot, washed, peeled and diced
  3. 100 gm green gram sprouts
  4. 1 medium sized onion, sliced into half moons
  5. A handful of pumpkin seeds, toasted
  6. 1 garlic clove, minced
  7. 3-4 sprigs of fresh thyme leaves, with/without stalks
  8. Salt

 

–          In a heavy bottom dish, fill about ½ a cup (60 ml) of water and add in all the vegetables, including the onions and sprouts. Wait for the vegetables to come to boil, add salt and let it cook for about a min or so.

–          Take them off the heat, add fresh thyme leaves, (I used them with stalks), close with a lid and let sit for 5 minutes.

–          After 5 min, serve warm with a sprinkling of the pumpkin seeds. 

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