Tag: broccoli

Orange, Ginger & Soy Broccoli Salad

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Winter is here! Eek, it kind of snuck up on us…

We seem to forget about our greens during winter and often just go for the starchy veggies. Salads just seem more summery, like water.
Anyways, there are lots of great salad options for winter, like my Orange, Ginger & Soy Broccoli Salad…

You will need:
Baby butter lettuce
Watercress, baby spinach and rocket mixed
Broccoli, steamed
Pine nuts, roasted
Finely chopped pecans {just a sprinkle}
Halloumi cheese, grilled

For the dressing:
1/2 cup of orange juice
Thumb sized piece of fresh ginger, finely chopped
1 clove of garlic
2 tbs soy sauce
Sesame oil {just really a few drops}
1 red chili
3 tbs red wine vinegar
Bash everything except for the vinegar, orange juice & soy sauce together in a mortar and pestle until it’s all in a paste. Then add about half a cup of orange juice, 3 tbs red wine vinegar and 2 tbs soy sauce.
If you need to, you can add a teaspoon of sugar to balance out the flavours.

Assemble the salad by drizzling the dressing over the lettuce, herbs & broccoli. Add the halloumi and sprinkle with the nuts. Finish it off by drizzling some more dressing over the top.

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More lovely winter salads, as well as some other exciting news will follow soon!
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Broccoli & Bacon Salad

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My son won’t eat anything green – unless it’s sweets or green tomatoes from the garden…
He loves other veggies and has a very healthy appetite, but for some reason won’t touch the Good Greens… {Except for green beans, he likes those.}
Anyways, so I made this salad over the weekend, along with a pork roast, and he just LOVED the broccoli ‘trees’!
I honestly didn’t think he would even eat it, but I always try, you never know…
So this is definitely a hit with the entire family!

You will need:
Cabbage, shredded
Butter
Broccoli
White wine vinegar
Mixed and salted nuts, roughly chopped
Dates, roughly chopped
Streaky bacon, chopped

Start by frying the bacon in a large pan with some butter. Fry until nice and crisp, then set aside and keep the fat. Quickly roast the nuts in the bacon fat and keep the fat again. Remove the nuts from the pan and keep aside with the bacon.
Sauté the shredded cabbage in the same pan in the bacon fat and a bit more butter, until tender.
In a separate double boiler, steam the broccoli until just tender and a nice bright green. They should still have a good crunch. Rinse with cold water immediately after steaming.
When you’re ready to serve, add the broccoli to the cabbage and flash-fry to heat everything again slightly, add a splash of white wine vinegar.
Add the bacon, nuts and dates.

The combination of the sweet dates, salty bacon and earthy veggies is just heavenly. It’s also really filling, so it can easily do for lunch or just a light summer’s dinner, all by itself.

Enjoy! X

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