PREP TIME: 10mins COOKING TIME: 20mins

This is one of those salads that looks impressive but yet was super quick and easy to make. Choosing to use as much  organic produce as you can means you need to be a bit flexible when it comes to recipes. The aim is not to buy what you need but rather use what you have. This is the perfect recipe to start practicing some swapping skills! See serving suggestions for easy swaps.

SERVING SUGGESTION

WASTE NOT: As a variation, you can use cauliflower instead of broccoli or couscous instead of quinoa. Add some toasted nuts (any) or add some small chopped veg, peppers or tomatoes will work well.

This recipe can easily be halved.

Serves 4

INGREDIENTS
  • 2 medium broccoli (600g)
  • 300g quinoa
  • 3 big handfuls of mint, parsley, coriander
  • 2 big handfuls of ‘salady’ leaves, I used rocket & baby spinach
  • 1 fresh chili
  • 200g buffalo mozzarella
  • Sea Salt & Pepper
  • Good Extra Virgin Olive Oil
  • (zest and juice of 1 lemon opt)

Sweet Mustard Dressing

  • 2 1/2 tbspn apple cider vinegar
  • 4tbspn evoo
  • 2tspn dijon mustard
  • 1tbspn maple syrup
  • 2 small garlic cloves, minced
  • 1 fresh red chilli, deseeded and finely chopped.

 

METHOD
  1. Cook the quinoa, covered, for about 15min in 400ml salted water, drain any access water. Leave to steam with the lid on for a few minutes, then fluff with a fork and set aside to cool. Season with some s&p and olive oil (lemon zest works well too).
  2. While the quinoa is cooking. Slice the head of broccoli into 1.5cm thick steaks. This is not an exact science so dont worry if some pieces crumble off. Cook the pieces in boiling water for about 5minutes and drain. Cook the remaining florets for about 3minutes till al dente.
  3. Preheat a griddle pan or frying pan over a high heat. Drizzle each broccoli piece with some olive oil and season, grill each piece of broccoli in a pan adding some gentle pressure to make sure you get some griddle marks or charry bits on the surface.
  4. Make the dressing by whisking together the ingredients in a large bowl. Taste and season.
  5. Roughly chop the herbs and mix through the quinoa, toss the salad leaves in the dressing bowl.
  6. TO SERVE: divide the quinoa between two plates, add the broccoli on top then add the salad leaves. Tear the mozzarella and add to the plates. Sprinkle some fresh chili and add the remaining dressing to the plates. Season a final time and enjoy!

Recipe Eat Green @melissahemsley

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PREP TIME: 10mins COOKING TIME: 20mins

This is one of those salads that looks impressive but yet was super quick and easy to make. Choosing to use as much  organic produce as you can means you need to be a bit flexible when it comes to recipes. The aim is not to buy what you need but rather use what you have. This is the perfect recipe to start practicing some swapping skills! See serving suggestions for easy swaps.

SERVING SUGGESTION

WASTE NOT: As a variation, you can use cauliflower instead of broccoli or couscous instead of quinoa. Add some toasted nuts (any) or add some small chopped veg, peppers or tomatoes will work well.

This recipe can easily be halved.

Serves 4

INGREDIENTS

  • 2 medium broccoli (600g)
  • 300g quinoa
  • 3 big handfuls of mint, parsley, coriander
  • 2 big handfuls of ‘salady’ leaves, I used rocket & baby spinach
  • 1 fresh chili
  • 200g buffalo mozzarella
  • Sea Salt & Pepper
  • Good Extra Virgin Olive Oil
  • (zest and juice of 1 lemon opt)

Sweet Mustard Dressing

  • 2 1/2 tbspn apple cider vinegar
  • 4tbspn evoo
  • 2tspn dijon mustard
  • 1tbspn maple syrup
  • 2 small garlic cloves, minced
  • 1 fresh red chilli, deseeded and finely chopped.

 

METHOD

  1. Cook the quinoa, covered, for about 15min in 400ml salted water, drain any access water. Leave to steam with the lid on for a few minutes, then fluff with a fork and set aside to cool. Season with some s&p and olive oil (lemon zest works well too).
  2. While the quinoa is cooking. Slice the head of broccoli into 1.5cm thick steaks. This is not an exact science so dont worry if some pieces crumble off. Cook the pieces in boiling water for about 5minutes and drain. Cook the remaining florets for about 3minutes till al dente.
  3. Preheat a griddle pan or frying pan over a high heat. Drizzle each broccoli piece with some olive oil and season, grill each piece of broccoli in a pan adding some gentle pressure to make sure you get some griddle marks or charry bits on the surface.
  4. Make the dressing by whisking together the ingredients in a large bowl. Taste and season.
  5. Roughly chop the herbs and mix through the quinoa, toss the salad leaves in the dressing bowl.
  6. TO SERVE: divide the quinoa between two plates, add the broccoli on top then add the salad leaves. Tear the mozzarella and add to the plates. Sprinkle some fresh chili and add the remaining dressing to the plates. Season a final time and enjoy!

Recipe Eat Green @melissahemsley

Print Friendly, PDF & Email