I made this some 2 weeks back and got time to post it only now; plus, we finally got some tender asparagus at the local veggies’; Plus I had some bread left over.
Given that I should have posted this some time back, I have every reason to tell you why I have not. August and September are festival months for us, with a lot of holidays in the week. And festivals mean making special food, traditional food.
But fewer working days also means tougher on the work-front. All of us had double the amount of work we do in the normal course of the weekday.
Anyway, back to the salad. This is a very sneaky way of using up some/all stale bread, and at the same time creating something that is so substantial for lunch.
- 200 gm broccoli, chopped into florets
- 150 gm cauliflower, chopped into florets
- 5 to 6 asparagus stems
- 4 slices Whole wheat bread
- 1 bunch of fresh coriander
- ½ or 1 clove of garlic
- ½ or 1 green chilli
- Extra virgin olive oil
- Juice of ½ a lime
- Fresh ground pepper
– Roast the vegetables after greasing them, at 220 C.
– Meanwhile, in the central/other rack, toast the slices of bread till they are golden brown. After toasting, cut into squares.
– Toast the asparagus stems also till they are lightly charred
– In the processor, add the coriander, garlic, lemon juice and chilli and process till rubble.
– Add olive oil and process till the mixture is almost a fine liquid. Season and process again, to make a dressing
– Combine the vegetables and the bread squares. Pour the dressing over, and serve warm on a bed of asparagus.