As Summer hits, it's a time for late night picnics in the park with food that's easy to pack from the fridge. Slaws are a great way to pack in a healthy dose of plants and broccoli is by far my favourite.
Broccoli is a great source of vitamin C and K as well as folate, potassium and of course fibre. Full of anti-oxidants to help fight free-radicals, an anti-inflammatory and having a strong impact on our bodies detoxification process, for a long-term city dweller like myself, I always try and get broccoli in my system when the season hits.
Purple sprouting broccoli hits the UK in February / March and your standard green broccoli is in season July to October.
This recipe hits the spot with a sweet vegan dressing, a crunchy base and the softness of the goji's. Used as a side dish of an evening with the leftovers as lunch the next day, you can't go wrong.
Serves 2 as a main or 4 as a side
- 1 large head of broccoli (or two large handfuls of purple sprouting broccoli)
- big handful of goji berries
- half onion (sliced and soaked in 2 tablespoons apple cider vinegar)
- 3 tablespoons tahini
- 2 tablespoons apple cider vinegar
- 1 tablespoon of maple syrup
- 1 clove garlic
- 3 tablespoons rapeseed oil
- juice of half an orange and zest of one
- 1/2 teaspoon turmeric
- 1 tablespoon nutritional yeast (optional but gives a deeper flavour)
- handful of brazil nuts, roughly chopped
- 2 tablespons poppy seeds
- salt and pepper to taste
1. First of all, soak the sliced onion in apple cider vinegar and soak the goji berries in warm not boiling) water for 5 minutes. Set aside.
2. Using a food processor or hand grater, grate the broccoli into small pieces. Add to a bowl and then add the soaked goji's and brazil nuts.
3. Blend the dressing ingredients together and add a little more rapeseed oil if it gets too thick. Mix with the broccoli and stir, making sure everything gets coated and season well.
4. Place the soaked onions on the top and lay the poppy seeds across.