INGREDIENTS:
🌮 1/2 head broccoli, chopped into florets
🌮 1/2 cup flour
🌮 1/2 teaspoon bicarb soda
🌮 Pinch of salt, pepper and paprika powder
🌮 Sprinkle of Black Seed (nigella satvia) *optional
🌮 Oil for frying (we used rice bran oil here)
🌮 1/3 block The Vegan Dairy Herb Garlic Boursin
🌮 1/2 cucumber
🌮 1 tomato
🌮 Squeeze of lime juice
🌮 Salsa of choice
🌮 Mini tortillas
METHOD:
To make the batter for the broccoli add the flour, bicarb soda, salt, pepper and paprika powder in a mixing bowl. Add cold water SLOWLY with a whisk until it is a good batter consistency (like pancake mixture). If using black seed, add this now
.
Chop cucumber and tomato into small diced pieces, mix together with lime juice, and set aside
.
Heat up frying oil oil in a saucepan, ideally enough for the broccoli to be submerged. Dip florets in batter to evenly coat. Cook each floret in hot oil until golden brown and drain on a paper towel. If you don’t want to use this much you can fry on all sides until evenly cooked and browned
.
In a separate saucepan place 1/3 of a block of the Herb and Garlic Boursin and whisk on low heat until melted, being careful to not let it burn on the bottom of the saucepan. Loosen up with a dash of water if needed, or to achieve a more pouring sauce consistency
.
Warm tortillas in a microwave or on a pan, then add the broccoli florets, salsa, chopped salad, and any other condiments you want, then top with the melted Herb and Garlic Boursin Sauce. Serve and devour!!
