As a mum of two, I find that you often need to be an opportunistic cook. Prep your food when you have time, even if it means that you are making dinner at 6:30 am in the morning. Although we have some sort of a routine, the kids don’t really care about my schedule.
That is why I love food you can prep in advance, only adding finishing touches before serving. Salads are great for that, especially during the summer months.
In this salad I am using tenderstem broccoli, a cross between Chinese kale and broccoli, which has only been cultivated in Britain for about 10 years. As always, we try to use in season, local produce, so if you can’t get your hands on tenderstem broccoli, my Vital Sister Sophie told me that regular broccoli or asparagus does work equally well. It is a summer salad with produce available on farmers markets around Europe from around early July.
Serves 2 – 3 as main meal or 4- 6 if shared as a side
For the salad
- 3 medium beetroot cooked and peeled
- 500g tenderstem broccoli
- 2 1/2 tsp sunflower seeds
For the salad dressing
- juice of half a lemon
- 3 tbsp olive oil
- 1 tsp honey
- salt and pepper
For the Tzatziki
- 1 1/2 tbsp freshly cut dill
- 1 clove garlic
- 1 cucumber
- 1 cup of Greek yogurt
HOW IT’S DONE
Start off by cooking your beetroot. Wash them, trim the stalks to about 2 cms. Don’t peel the skin or take off the roots. You want to preserve as much of the vibrant color as possible. Put them into a saucepan and cover the beetroot 3/4 with water. With the lid on, cook for 30 to 45 minutes. I quite like them when they still have a bit of a bite to them.
While cooking your beetroot, you can crack on with the tzatziki. Wash and half the cucumber lengthsways. take out the seeds and roughly grate it. Add a good helping of salt and leave to stand for 10 minutes. Squeeze out excess water.
In a bowl, add the Greek yogurt, cucumber, crushed garlic and chopped dill. Mix well and season to taste with salt and pepper. Cover and put in the fridge.
Whenever you have time, wash and steam the tenderstem broccoli. It only takes around 4 minutes for them to be done.
Once the beetroot are cooked, take them out of the water and leave them to cool. Then you need to take off the tops, roots and peel them. The last step is to half and then quarter them.
When you are ready to serve, all that needs to be done is the dressing and toasted sunflower seeds. Heat a pan, add your sunflower seeds and toast them for 1-2 minutes until lightly tanned but make sure you don’t burn them. Remove from the heat, add the olive oil, lemon juice and honey. Mix well and season with salt and pepper.
Plate the tenderstem broccoli and beetroot, drizzle with the seeds and dressing , adding generous amounts of the dill tzatziki around the side of the plate.
Serve with warm pitta bread as a main or as a side with grilled meat or fish.
x Victoria x
We would love to see your creations! Just post your photo in instagram with #thevitalsisterscreations