Today’s recipe is a deliciously nutritious autumn salad, packed with vitamins.The base ingredients are broccoli, fennel and red cabbage. All used raw, to maximize their Vitamin C content. Water soluble nutrients, such as Vitamin C easily decrease when cooked and in the cold season I would like to preserve as much of this cold fighting Vitamin as possible. I also really enjoy the taste and crunch of these vegetables raw.
The salad makes for a great main dish or can also be shared a starter or side dish. Any leftovers will still taste great the day after.
serves 1 as a main meal or 2 as a starter/side dish
- 1 cup broccoli (about 5 florets), roughly sliced
- 1/2 cup finely sliced fennel
- 1 packed cup red cabbage, shredded
- 3 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- 2 1/2 tbps rapeseed oil
- 1 tbsp fresh lemon juice
- 1 clove garlic (optional)
- salt and pepper
HOW IT’s DONE
Start by prepping the vegetables. Add them to a bowl and mix through.
Heat a small frying pan on medium heat and gently toast your sunflower and pumpkin seeds for 2 to 3 minutes. Turn off the heat and leave to stand for a minnute. Then slowly add the lemon juice and rapeseed oil. Stir through. If using garlic, add it now. Season to taste. You want it to be quite well seasoned, as this mix will flavor the salad.
Tip the seed -lemon- oil mixture over you salad while still warm and stir through. Make sure you get all the juice out of that pan.
You can now dish up your salad.
If you aren’t vegan you may want to add some soft goats cheese or Parmesan shavings.
x Victoria x