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.

Ingredients:

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

Method:

1. Combine olive oil with all ingredients except tomato and fenugreek microgreens in a small jar with tight-fitting lid.
2. Close the jar and shake the jar very well, till oil and vinegar turn frothy.
3. Combine tomato and microgreens in a mixing bowl and pour the prepared dressing over them. Toss quickly and portion into serving plates.
4. Serve immediately.

Serves 2 to 3