A healthy twist in a traditional Indonesian/Malay dish!
1 Cup Broccoli Florets (steamed or boiled)
1 Cup Beetroot (boiled, cut into cubes)
1/2 Cup Cherry Tomatoes (halved)
1.5 Cups Spinach leaves
1 Tblsp Roasted Hazelnuts or Peanuts
Toss vegetables, salad leaves and rendang in the rendang sauce. Top with roasted nuts.