This week so far has been hectic to ay the least. Whatsmore it is likely to continue, so I was concerned that I may not get around to posting up a recipe at all. The thing is, I really wanted to. I just enjoy the process of thinking up ideas and putting them here. It gives me a great deal of satisfaction and I suppose I use the blog more and more as a means of storing my ideas, like this recipe for a purple sprouting broccoli salad.
Obviously, I am writing this post in between fitting in a number of challenging tasks. One of which is preparing for a job interview tomorrow. So, I hope you forgive me for being brief but it just happens to be one of those weeks. I should tell you that I taught my first cookery class too yesterday and that completely wiped me out!
Here I have for you a totally delicious winter salad idea EVEN though it only took minutes to prepare, it tastes divine and it is seasonal……what a result! My little boy helped me to eat it after we photographed it which I was most impressed by. He told me I was just like Mary Berry and that the salad had a good texture with a sour taste.
I would say he summed it up perfectly whilst wearing a chef’s hat and pretending to be Paul (Hollywood). Very cute indeed.
Purple Sprouting Broccoli Salad with a Lemon, Chilli and Garlic Dressing
Ingredients :- serves 2
1 packet of purple sprouting broccoli (stalks trimmed)
1 packet Crespo pitted green olives with herbs & garlic
1/2 jar of roasted peppers cut into thin strips
Zest & juice of half a large lemon
1/2 clove of garlic finely chopped or grated
1 or 2 small bird’s eye chillies crushed
Olive oil ( about 5tbsp)
1/2 tsp wholegrain mustard
Lots of sea salt & pepper
Blanch the broccoli in boiling water for 2 to 3 minutes then strain and refresh in cold water just briefly otherwise it can become water logged.
Cut the olives in half and place in a salad bowl. Add the sliced red peppers then the cooled broccoli.
For the dressing place the garlic and chillies in a pestle & mortar and mash together. Then add the lemon zest & juice, mustard, salt & pepper. Give it a stir then pour in the olive oil.
Pour the dressing over the salad and serve immediately.
Serving suggestions :-
I ate this for lunch with some bread to dip into the dressing. You could add some shavings of Parmesan or it would work very well as a side dish to grilled or roasted fish/meat. The dressing is delicious so make sure you have some form of bread to hand to scoop up all the sauce.