Roasted Broccoli & Cherry Tomato Salad

About Roasted Broccoli & Cherry Tomato Salad

Ingredients

• Medium broccoli, cut into 2½ inch long florets 2
• Whole cherry tomatoes 10 to 12
• Medium shallot, roughly chopped 1
• Garlic cloves, roughly chopped 3
• Red chilli flakes ½ tsp
• Olive oil 4 tbsps
• Salt to taste
• Freshly ground black peppercorns to taste
• Prarmesan cheese, grated ⅓ cup

How to Make Roasted Broccoli & Cherry Tomato Salad (Stepwise Photos)

Method

1. Preheat oven to 170º C
2. Put broccoli florets into a large bowl. Add shallot, cherry tomatoes, garlic, red chilli flakes, 4 tbsps oil. Sprinkle salt and pepper powder and mix well till all the florets are well coated.
3. Spread this mixture on a large baking tray, keep the tray in the preheated oven and roast for 18 minutes or till the broccoli stems are a light golden brown.
4. Transfer the salad onto a serving platter, sprinkle Parmesan cheese over and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps