Spring Greens and Purple Sprouting Broccoli With Blood Orange Dressing

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.


200g purple sprouting broccoli
1 tsp. coconut oil
2 spring onions
1 medium head of spring greens (approx. 400g), de-stalked & roughly chopped
1 small avocado sliced
8 radishes (optional!)
1 tbsp. poppy seeds
1 tbsp. mint leaves, torn

For the dressing;
25g ginger root
½ tsp. tamari soy sauce
½ tsp. sea salt
5 tsp. fresh blood orange juice or lemon juice
1½ tsp. agave syrup
½ tsp. toasted sesame oil
6 tbsp. unrefined sunflower oil
Large pinch pepper
A little fresh chopped chilli (optional)

This is a perfect spring time lunch or side dish recipe. Fresh, wholesome and healthy. Purple sprouting broccoli contains phytochemical's which are thought to help prevent cancer and may provide resistance against heart disease, osteoporosis and diabetes.


First make the dressing. Grate the ginger onto a plate to catch the juice too. Whisk this with the rest of the dressing ingredients by shaking in a jam jar or mix in a bowl.

Blanch the broccoli for 2-3 mins then drain.

Heat the oil in a pan and cook half the spring onions for 30 seconds or so, add the spring greens and sauté for another 30 seconds. Then add the broccoli, stir through and take off the heat.

Transfer to a dish, add the sliced avocado, radishes and rest of the spring onions.


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