Broccoli

Broccoli

Ingredients:
½ tsp salt
½ tsp freshly cracked

Directions:
black pepper Carrot, and
14 oz/400 g canned/
tinned chickpeas,
drained and rinsed Chickpea Salad
1 cup/30 g minced fresh
parsley
with Lemon Vinaigrette
6
SERVES
1
Pour 1 in/2.5 cm of water into a pan that will hold your
vegetable steamer, and bring it to a boil.
2
Slice the broccoli into bite-size florets, then peel and
thinly slice the stems. Put the broccoli and carrot into the
steamer. Steam until crisp-tender, 2 to 3 minutes, and rinse
with cold water to cool. Drain thoroughly, then spread on
a towel to dry.
3
In a small bowl, whisk together the oil and lemon juice,
and season with the salt and pepper.
4
Toss together the chickpeas, carrot, broccoli, parsley, and
dressing. Refrigerate until ready to serve, up to 3 days.
NAGEV
GIB
I ate a salad like this at a Chinese restaurant and
3 oz/90 g dried, flat
tofu skins just had to make one myself. Tofu skins (also called
yuba or bean-curd skins) are made from the skin
4 tbsp/60 ml soy sauce
that forms on top of a pot of simmering soymilk
1 tbsp cornstarch/
cornflour and is lifted off and dried to make a chewy, thin
sheet. Tofu skins are sold in Chinese grocery stores
1 tsp dark sesame oil
in various shapes. Make sure to purchase the flat,
2 tsp sugar, plus 2 tbsp
paperlike skins, not the bunched skins.