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You are here: Home / Recipes / Recipes by Holiday & Season / Autumn / Recipe: Tenderstem and Semi-Confit Tomato Salad

Recipe: Tenderstem and Semi-Confit Tomato Salad

Published on September 20, 2012 by Helen Best-Shaw 4 Comments
Last Updated on June 28, 2018

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Tenderstem Broccoli Salad with semi confit tomatoesMy life is about food, food and more food, which often is rather rich and high in fat and sugar.  To counter this, and to attempt to rein in the thickening waistline, I like to eat lots of salads and raw or lightly cooked vegetables when I am not eating for this site, reviewing or recipe developing.   Maybe I need to rebrand myself as a professional eater?

Lightly cooked tenderstem broccoli is the star of this simple vegan salad, which is served with rich tasting semi confit tomatoes and scattered with crunchy toasted pumpkin seeds.   We are in the middle of the tenderstem season at the moment, which runs from June to December.

To cook the tenderstem either steam for a few minutes, or place in a microwaveable container with a tablespoon of water, cover and buzz for a minute.   It seems as if the tomatoes use lots of oil, but pour the remainder into a jar and keep in the fridge and use for salad dressings.

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Tenderstem Broccoli Salad with semi confit tomatoes
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5 from 1 vote

Tenderstem broccolli and confit tomato salad

Lightly cooked tenderstem broccoli is the star of this simple vegan salad, which is served with rich tasting semi confit tomatoes and scattered with crunchy toasted pumpkin seeds.
Servings: 2 Servings
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
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Ingredients

  • 100 ml good olive oil
  • Sprig woody herbs – oregano (thyme)
  • 4 medium tomatoes quartered
  • 2 tbs pumpkin seeds
  • 2 Handfuls baby spinach leaves
  • Handful tenderstem – lightly cooked
  • Squeeze lemon juice
  • Pinch Chilli Flake

Instructions

  • Pour the oil into a deep sided frying pan, add the herbs and tomatoes and slowly heat to almost boiling. Remove from the heat and leave to infuse for 10 minutes.
  • Toast the pumpkin seeds in a dry frying pan over a medium heat until they start popping. You will need to keep a close eye on them and continually shake the pan to keep them moving and to stop them burning.
  • Arrange the spinach between two plates, top with the tenderstem and tomatoes, drizzle over the lemon juice and some of the oil. Sprinkle over the chilli flake and toasted pumpkin seeds.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Tenderstem broccolli and confit tomato salad
Amount Per Serving (2 servings)
Calories 543 Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 7g44%
Sodium 14mg1%
Potassium 663mg19%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 6g7%
Protein 5g10%
Vitamin A 2145IU43%
Vitamin C 33.7mg41%
Calcium 33mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Salad
Cuisine: Salad
Keyword: Semi-Confit Tomato Salad
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Filed Under: Autumn, Easy Ways to Extra Veg (and Fruit), Quick & Easy, Recipes, Salad, Starters & Light Bites, Summer, Vegan Recipes, Vegetables, Vegetarian Recipes Ingredients: Chilli, Herbs, Lemon, Oil, Seeds, Spinach, Tenderstem Broccoli, Tomatoes, Vegetables

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    Recipe Rating




  1. keen on food

    5 stars
    really intriguing idea of con fitting vegetables instead of duck. I will have to try this. Maybe with something meaty as well like aubergine or pumpkin..

    Reply
  2. Jacqueline

    Great entry Helen. I used to have a lunch box like that, until I dropped it and one of the hinges broke off. Whoops!

    Reply
  3. Ren Behan

    Lovely lunch, I too have never tried confit tomatoes, sounds intriguing. Thank you for linking up to Simple and in Season x

    Reply
  4. Katie

    5 stars
    This looks deliciously healthy Helen – I adore tenderstem broccoli in warm salads – remember that one we made at Leiths with roasted butternut squash mmmmmm! Thanks for linking up :-)

    Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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