Prep Time: 5 mins
Cook Time: 15 mins
Description:
This is a versatile salad for year round but shines of the season it's in and is a handy way to transform a simple salad into a substantial light nutritious salad.
Ingredients:
• 500
grams of
Tenderstem Broccoli
• 2
cups of
Sugar Snap Peas
• 120
grams of
Pickles (Carrot, Coriander, Shallot, Radish)
Puffed Rice
• 2
tbsp of
Fennel Jam
• 3
tbsp of
Vegan Pesto
• 80
grams of
Chickpeas
• 120
grams of
Turtle Beans
Cooking Method:
Method::
When making this salad we blanch in boiling salted water, the broccoli and beans or your own selection of greens. Do not refresh in cold water but place your greens in a bowl.
From here add the remaining ingredients with the warmth of the greens helping to infuse and release each ingredient.
Transfer to your serving dish and enjoy the infusion.
Add a little something extra to your dish::
Eggs, meat, fish, nuts or whatever your preference can be added, making this a great salad for all to enjoy! Using the puffed rice as a topping to your dish also keeps this salad Gluten Free.
