1 head broccoli
3 corn cobs
3 cup sour cream 6%
1 pinch of chili flakes
1 sp. Tahini
1 pinch of turmeric
1 tsp. smoked paprika
1 pinch cayenne pepper
3 sp. concentrated Tomato-red pepper (from glass in Arab shops)
Salt and pepper
2 sp. Chopped sun-dried tomatoes in oil
Clean corn cobs and get rid of leaves and threads. Save possibly silk threads for ornamental purposes, since they are highly nutritious. In Turkey people makes tea of the dried strands as they are good for digestion. Boil the corn until tender in salted water. Pick broccoli heads rinse and steam them for 3 minutes. Squeeze a little fresh lime and get the juice. Stir sour cream along with all the spices, sundried tomatoes, tahini and tomato-pepper concentrate and taste dressing with a little-unrefined salt and freshly ground pepper.
Cool the cooked corn cob and cut corn kernel from the stems. Turn them in the dressing along with broccoli. Garnish with corn strands and almonds.
Use organic ingredients, so you avoid unnecessary chemistry.