Continuing the salad theme today with this gorgeous bowl of steamed broccoli, garlic fried mushrooms, baby corn Spears and curried butternut all topped with a fluffy feta - yoghurt dressing! 😍 It was wholesome, filling and most of all substantial. I dotted the salad with a bit of homemade green coriander and mint chutney as well and it added to the flavour in the most delightful way.
|
Recipe credit: @aniseeds
Picture credit: @aniseeds
Ingredients and Instructions:
Steam 1 packet of broccoli till al dente and still green
Steam 1 punnet baby corn spears till done but still crunchy
1 packet herby lettuce
1 punnet mushrooms fried whole in garlic, green chillies and black pepper. Do not add salt until serving to avoid the mushrooms becoming watery
1 packet butternut chunks:
Pour oil into pot and heat up
Add 1 tsp ginger garlic
1/2 tsp arad
1 level tsp salt
1.5 tsp dhana jeeru
2 tsp chilli powder or to taste
Braise slightly and throw in the butternut
Add just enough water to allow to cook
Turn the heat down and cook till done
It must be soft and cooked through but not mushy
Dressing:
⅓ cup crumbled feta cheese
¼ cup plain yoghurt
1 tablespoon lemon juice
1 clove garlic or equivalent of crushed garlic to taste
¼ teaspoon freshly ground pepper or to taste
Liquidise feta, yoghurt, lemon juice, garlic and pepper in a medium bowl until combined. If too thick, add a little milk to loosen it. Be careful not to add too much.
Optional: Add a bit of freshly made coriander and mint chutney to your dressing or dot it over your salad for some added flavour
Assemble your salad, throw dressing over the top and enjoy!
|
