Ingredients

• 1 head tender broccoli
• 3 carrots, sliced obliquely into oval-shaped pieces
• 1 sprig spring onions with greens, finely chopped
• 1 sprig mint leaves, finely chopped
• 4-5 tender lemon grass stems, finely chopped
• For topping:
• 1 tbsp plain or wheat flour
• 1 tbsp butter
• 1 cup milk
• 2 green chillies, chopped very finely
• 1/2-inch-piece ginger, peeled and chopped finely
• 1 flake garlic, crushed
• 4-5

How to Make Broccoli Carrot Salad

• Chop broccoli florets so that they form bite-sized pieces.
• Put both broccoli and carrot in boiling water. Cover and simmer for 2 minutes.
• Drain and pour ice-cold water over it.
• Drain again and spread out on a kitchen towel.
• Dab out excess moisture and transfer to a serving bowl. Dissolve milk and flour to make a smooth paste and keep aside.
• Warm butter in a heavy or non-stick pan.
• Add garlic, ginger and chillies and stir.
• Add milk/flour paste and stir till mixture starts to boil.
• Add salt, pepper and stir and simmer for 3-4 minutes, stirring frequently.
• Mixture should be a little thick but of pouring consistency.
• Take off fire and cool a little till warm.
• Stir in chopped basil. Serve.
• To Serve:
• Place one helping of vegetables in an individual bowl.
• Pour 2 tbsp of topping while still warm.
• Serve, garnished which grated cheese and chopped coriander.