Ingredients:

• 1/2 kg – blanched Broccoli florets
• For Chilli Vinaigrette:
• 1 tbsp – Lemon juice
• 1 tbsp – Pomegranate juice
• 1/2 tsp – castor Sugar
• 1 tsp – crushed yellow Mustard Seeds
• 1/4 tsp – dried chilli flakes
• 1 tsp – chopped Garlic
• 1 tbsp – oil
• 1 segmented Orange
• For Curd Topping:
• 2 tbsp – hung Curd
• 1 Orange rind, grated
• 2 tbsp – Orange juice1 tbsp – Vinegar
• 1 tsp – Tomato puree
• 1 tsp – Sugar
• pepper to taste
• salt to taste

Method:

1. Whisk all Vinaigrette ingredients together.
2. Leave for 2 to 3 hours.
3. Combine curd topping with ingredients and season well.
4. Before serving, pour the Vinaigrette over the broccoli and top with curd dressing and orange segment.