POWERPLANT WINTER SALAD

We visited the team at Whangārei’s Power Plant cafe and watched them making one of their healthy meals. The Italian broccoli-cauliflower salad is a quick and easy recipe full of good nutrients from fresh winter vegetables. This yummy dish is rich in flavour and can be enjoyed hot or

Takes about 30 minutes: 10-15 min preparation and 15-20 min cooking. Serves 2

½ cauliflower

1 broccoli

1 red onion

A handful or 2 tablespoons of capers

6-7 olives

Olive oil

Red wine vinegar Italian herbs (mixed herbs are an alternative if Italian herbs are not available)

Salt and pepper

½ teaspoon coconut sugar or regular sugar Fresh Italian parsley Fresh chives

1 Pre-heat the oven to 180°C.

2 Clean vegetables. Don’t soak them but rinse with cool water.

3 Cut broccoli and cauliflower in bite-sized chunks. You can eat the storks if you like them, they have nutritional value.

4 Chop onion into half and cut into fine slices.

5 Add chopped vegetables into a mixing bowl.

6 Add 2-3 tablespoons of red wine vinegar.

7 Add ½ tablespoon of Italian herbs.

8 Add 1 tablespoon of olive oil.

9 Mix all ingredients well. Because you’re seasoning the vegetables before cooking them it will bring out the flavour well.

10 Spread ingredients on an oven tray and cook in oven for 15-20 minutes. Put vegetables back into the mixing bowl.

11 Slice olives, chop capers and add into the mixing bowl.

12 Add coconut sugar.

13 Add 1 teaspoon of salt and ½ teaspoon of pepper.

14 Mix well and serve salad on plates. 15 Garnish with parsley and chives.

Optional

This salad goes great with basil pesto or sundried tomatoes. You can also add fresh thyme or rosemary. Seeds such as pumpkin or sunflower seeds are also a delicious addition.