broccoli-salad with yoghurt & pomegranate

friends, hello! it’s monday again. and isn’t it always good to start a new (work) week with a little gratefulness? brings us into the now. well and, today i’m so grateful for a job that i love – passionately, old friends and new friends alike, reunited at my table, that made for two amazing dinner parties in a row (i won’t admit that we had almost the same thing two days – or maybe four… – in a row… it’s a possibilty, though), friday and saturday, also for new pots and flowers on the balcony (minus one baby hydrangea that died out of heat shock already… glum. i can feel you, honey, it is pretty hot right now) and the current sunshiny weather. finally sandals time! about time, i’ve amassed quite the collection, really (general rule of thumb seems to be the more you are craving summer the more sandals you buy – inspite of the imminent weather, it’s like a law or something, murphy’s sound familiar to you? yeah, i’m telling you, it’s totally the sandals law). i’ve so far got: coral beaded ones, rubbery studded ones, rubbery bow ones (two colors, guilty!), beaded golden tan ones, silver ones, jeweled bow ones, furry ones (no kidding), patent ones, chic ones and simple ones… bladiblah. and of course i covet them all. and i get to wear them all now, with that fabulous weather perspective. someone has been nice, it seems. thank you, shoe god, you’ve made my week already. what can possibly go wrong now (and when wearing shiny sandals)? xo
broccoli-salad with yoghurt & pomegranate

1 broccoli
1/2 cup yoghurt
1/2 lemon, juice
1 garlic clove, minced
1/2 pomegranate
1 tsp. fleur de sel
heat a large saucepan with salted water. cut the broccoli into florets, then blanch for about 5 minutes and drain. cool in ice cold water and drain again, shake dry. combine the yoghurt with the garlic and lemon juice and season with fleur de sel. remove the seeds from half of the pomegranate. pour the dressing over the broccoli, then sprinkle with the pomegranate seeds.
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