Sago (sabudana) Salad

Sago or sabudana or tapioca is widely used on the island of Fiji. People used this as the main ingredients for pudding or pysam.But today I used it in a new form as a salad.This is very easy to prepare with only few ingredients.This salad can be served as a breakfast or a healthy lunch or can also be served as a side dish to any roasted meat or fish.







Ingredients
1/2 cup sabudana (soak this in water for couple of hours)
1 teaspoon chilli flakes
1 teaspoon minced garlic
1 tablespoon oil
1 tablespoon black pepper
salt to taste
1/4 cup well drained pinto beans
1/4 cup defrosted broccoli
 1/2 of chopped onion
2 tablespoon sunflower seeds

Dressing
juice of 1 lemon
1/3 cup olive oil
1 teaspoon oil
1 teaspoon agave  nector
salt to taste

Method
1.Wash and drain sabudana. Heat  oil in a pan,add in onion, saute it until soft.Add in broccoli, sabudana,, chilli flakes and garlic and cook it for 3 minutes.Then add  beans,salt and pepper.
2.Mix everything together and let it cook for 4 minutes or until sago is tender.
3.Mix lemon juice,olive oil,agave nector and salt and pepper in a bowl, then transfer the sago mixture to the bowl , add sunflower seeds and mix everything together.
 4. Serve and enjoy

Do not cover when cooking sago mixture  because it will get very soggy.