Toasted flax seeds enhance the flavour of this salad

Flax is a member of the genus Linum of the family Linaceae. It is a food and fibre crop grown in the cooler regions of the world. Flax seeds contain high levels of dietary fibre as well as lignans, an abundance of micronutrients and omega-3 fatty acids. Consuming a tablespoon of ground flax seeds daily for a month appears to improve fasting blood sugars, triglycerides, cholesterol, and haemoglobin A1c levels in diabetics. There are 37 calories in a tablespoon of the ground seeds. The antioxidant benefits of flax seeds have long been associated with the prevention of cardiovascular diseases and recently been tied to decreased insulin resistance.

Now, for a recipe.

Broccoli and Arugula Salad with Flax Seed

Ingredients

Broccoli, broken into chunks: 100 gm

Fresh baby Arugula: 1 bunch

English cucumber, diced: 1

Cherry tomatoes: 5 to 6

Olive oil: 1 tbsp

Salt to taste

Juice of one lime

Crushed pepper: 1 tsp

Roasted flax seed: 2 tbsp

Method: In a large bowl, combine blanched broccoli, fresh arugula leaves, cherry tomatoes and diced cucumber. Add olive oil, lime juice, salt and crushed pepper. Sprinkle roasted flax seeds over the salad, toss gently to coat the entire mixture.

Executive Chef, The Gateway Hotel IT Expressway