Pan Roasted Broccoli and Peanut Salad | Roasted Broccoli and Peanut Salad Recipe
Author: Zeel Patel
Serves: 2-3
- Broccoli florets with stem - 3 cups, chopped
- Roasted peanuts - ¼ - ½ cup, as per liking
- Olive oil - 2 tbsp
- Salt - as per taste
- Black pepper powder - ⅛ - ¼ tsp, as per taste
- Lemon juice - 1 lemon or more as per taste
- Chop the broccoli in bite-size florets along with its stem.
- In an iron skillet, heat 2 tbsp of olive oil.
- Add chopped broccoli. Mix well.
- Roast them on medium flame.
- Do not cover the skillet while roasting to prevent a crunch of broccoli.
- Frequently stir well.
- Soon edges of the broccoli will start to turn brown.
- Roast until broccoli turns tender and dark green.
- Sprinkle some salt. MIx well.
- Cook for 1 more minute.
- Do not overcook them.
- Turn off the flame and take them out in a bowl.
- Take roasted peanuts in a bowl.
- If you have raw peanuts then dry roast them nicely.
- Let them cool down completely.
- Smash the roasted peanuts between palms to remove the skin.
- This step is optional.
- Discard the skin particles.
- In a mixing bowl, add roasted peanuts, roasted broccoli.
- Mix well.
- Adjust the salt as per taste.
- Add black pepper powder.
- Add Juice of lemon as per liking.
- Give a nice toss.
- Serve immediately the delicious Pan Roasted Broccoli and Peanut Salad.
Recipe by Zeel's Kitchen at https://www.zeelskitchen.com/recipe/pan-roasted-broccoli-and-peanut-salad-recipe/
3.5.3208