Bring a small pot of water with a dash of salt to a boil, add broccoli florets, cover, turn off the heat. Remember to come back to them in five minutes.
Meanwhile cut tomato in half, remove the seeds, diced it and mix with olive oil, rice vinegar, soy sauce, salt and sugar. Set aside.
Drain the still crunchy broccoli, spoon into serving vessel and top with the tomato 'sauce' over them and serve.
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The recipe is from page 100
from the March 2018 issue of The Malaysian Women's Weekly which was gifted me by a fellow participant of the Malaysian chapter of BNP, Buy (Beli) Nothing Project.
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I'm linking this post with Cookbook Countdown #33
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