Healthy Antioxidant salad recipe
My Broccoli has been staring me in the eye every time I open my fridge so I thought Id put it to good use and what better way than a super healthy salad. Put your apron on, lets get cooking!
(serves 2 people)
2 bunches of Broccoli cut into small florets (including stalk finely chopped)
1/2 cup roasted Walnuts
1/2 cup Sultanas, dried cranberries or sliced fresh grapes
1/4 cup of feta (optional)
1 Tsp Chia seeds
1/2 Cup of Quinoa, Barley or Brown Rice (optional)
Juice of half a lemon
2 Tbsp of Extra virgin olive oil
1 Tsp raw honey
1 Tsp of djon mustard
Crack of peper
Tiny pinch of salt
Place Broccoli florets and chopped stalks into boiling water for 2 minutes. If you're adding in dried sultanas or cranberries add them into the boiling water half way through.
While the Broccoli is cooking, put some walnuts into a dry pan and toast till slightly brown, be sure to watch these - they will toast quickly!
Drain the Broccoli and add to ice/cold water to stop the cooking process. You want the Broccoli to have a bit crunch to it.
In a jar or cup, combine all the dressing ingredients and shake well.
Strain the Broccoli, add to a bowl and mix in the dressing.
Allow the Broccoli to cool in the fridge, I prefer this as a cold salad but you can also serve this warm.
Plate up your broccoli, crumb over some feta, the walnuts and chia seeds. You can add in some chopped parsley too for a bit of freshness.