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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
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.
Serving: 2servings | Calories: 543kcal | Carbohydrates: 11g | Protein: 5g | Fat: 55g | Saturated Fat: 7g | Sodium: 14mg | Potassium: 663mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2145IU | Vitamin C: 33.7mg | Calcium: 33mg | Iron: 2mg