Wednesday, August 2, 2017

Fruit and Nuts Broccoli

Broccoli florets, 450-500 grams
Yellow peach (hard), 1 large
Cherry tomatoes, 1 cup halved
Cranberries, 3/4 cup
Chopped almonds, 1 cup
Sesame seeds, 1 tablespoon
Red chili flakes, 1 tablespoon
Basil leaves
A pinch of sugar and a lemon  
Sriracha sauce 
1. Give 450-500 grams broccoli florets a boil with very little water and a big basil leaf, then strain and set aside. Note: If you want a crunchier broccoli, ignore this step.
2. In a grill pan, add 1 tablespoon red chili flakes, 1 tablespoon sesame seeds, 1 cup chopped almonds, 3/4 cup cranberries, and 1 chopped yellow peach and begin to dry roast them. 
3. When seeds just begin to crackle, add 2 tablespoons vegetable oil, and a pinch of sugar and a pinch of salt and continue to saute.
4. After a minute, add broccoli, some chopped basil leaves and saute until broccoli is soft and liquid dries.
5. Drizzle sriracha sauce according to taste, and serve in a plate. Drizzle lemon juice and garnish with halved cherry tomatoes.

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