Broc­coli, Av­o­cado and Or­ange Salad with Toasted Seeds

Good - - FOOD -

Green, gor­geous and full of in­gre­di­ents to com­bat stress, this salad works both as a side or a com­plete meal. If you haven’t tried raw broc­coli in a salad be­fore, I highly rec­om­mend it.

Serves 4 Salad 2 broc­coli heads 1 hand­ful pars­ley ½ tsp olive oil 2 tbsp sun­flower seeds 2 tbsp pump­kin seeds 1 tbsp flaked al­monds salt, to sea­son 2 or­anges, cut into cubes 1 av­o­cado, diced Dress­ing juice of 1 or­ange 2 tbsp olive oil 1 tbsp white wine vine­gar 1 tsp honey salt and pep­per, to taste Re­move broc­coli stalks and wash heads. Re­move the flo­rets and place them in a food pro­ces­sor. Blitz the flo­rets un­til they re­sem­ble a crum­ble, then place in a bowl. Chop the pars­ley with a sharp knife and toss through the broc­coli. Driz­zle the olive oil in a pan on a medium heat; add the sun­flower seeds, pump­kin seeds and flaked al­monds. Toast for 3-4 min­utes, toss­ing gen­tly. Sea­son with salt and set aside to cool. Toss av­o­cado and or­ange pieces through the broc­coli mix­ture. To make the dress­ing, com­bine all the in­gre­di­ents, adding salt and pep­per to taste. Add the cool toasted seed mix­ture along with the dress­ing to the salad; stir through. Serve.

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