Microgreens are the new superfoods. Growing them on one’s balcony or verandah is easy. I love using them in rotis and parathas and toppings on a variety of dishes. microgreens are more than just a garnish. They can be used within salads and main dishes and lend a whole new dimension to food as we know it.
2 teaspoons olive oil
2 teaspoons apple cider vinegar
1 teaspoon garlic paste
¼ teaspoon dried herbs
salt to taste
black pepper powder to taste
¼ teaspoon red chilli powder
1 large tomato, diced
2 cups fenugreek microgreens, washed, drained and pat dried
- Combine olive oil with all ingredients except tomato and fenugreek microgreens in a small jar with tight-fitting lid.
- Close the jar and shake the jar very well, till oil and vinegar turn frothy.
- Combine tomato and microgreens in a mixing bowl and pour the prepared dressing over them. Toss quickly and portion into serving plates.
- Serve immediately.
Serves 2 to 3