Quinoa with kale and purple sprouting broccoli.
March is the start of the purple sprouting broccoli season.
Almost all cruciferous foods are known for their important health benefits, and purple sprouting broccoli contains the phytochemical sulforaphane, thought to help prevent cancer and which may provide resistance against many diseases like osteoporosis, heart disease and diabetes.
This colourful vegetable is also packed with vitamin C and is a good source of carotenoids, iron, folic acid, calcium, and fibre. A true superfood!
This recipe is adapted from one of Jamie Oliver’s winter salads.
250g purple sprouting broccoli
30g blanched hazelnuts
1 tbsp tahini
1 tbsp red wine vinegar
Extra virgin olive oil
Cook the quinoa according to the packet instructions, then drain.
Trim the broccoli and cook on a large frying pan over a medium heat for 10 minutes.
To make the dressing, squeeze the juice of the orange into a small bowl. Mix in the tahini, red wine vinegar, 2 tbsp of oil and season to taste. Set aside.
Remove any hard stalks from the kale and place the leaves in a large bowl. With your hands, massage in a pinch of salt for 1 minute. Once the broccoli has charred, add to the kale and tip over half the dressing. Add the quinoa and toss together.
Put the hazelnuts on a baking tray and toast in the oven until golden, then roughly chop.
Add a little more dressing to the salad, toss again, then arrange on a large serving platter. Add the chopped toasted hazelnuts and serve straight away. Yummy!