Spring Greens and Purple Sprouting Broccoli With Blood Orange Dressing
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.
- 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
- 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)
