Tenderstem broccoli, sun-dried tomato, garlic and walnut salad

Tenderstem broccoli, sun-dried tomato, garlic and walnut salad

By
From
Superfoods
Serves
4-6

If you haven’t picked up on it yet, I’m obsessed with dark green, leafy vegetables, and finding something different to do with them is super-fun. This recipe came to me as I was staring at my broccoli one day, trying to think of a new way to prepare it. It also makes a great portable lunch. Get this green side in with a steak or, for the all-veggie option, try it with my Butternut Squash and Chilli Soup with Spelt.

Ingredients

Quantity Ingredient
3 tablespoons coconut oil
6 garlic cloves, thinly sliced
2 large bunches tenderstem broccoli
110g sun-dried tomatoes, drained
2 teaspoons dried chilli flakes
100g walnuts, roughly chopped
sea salt
freshly ground black pepper

Method

  1. Melt the coconut oil in a large frying pan over a medium heat, add the garlic and fry for 30 seconds. Be careful that the garlic doesn’t begin to go brown.
  2. Add the broccoli and sauté for 2 minutes before adding the sun-dried tomatoes. Sprinkle the chilli flakes over the broccoli and lower the heat slightly. Continue to sauté for an additional 3 minutes, then transfer to a bowl.
  3. In a separate dry pan, toast the walnuts for just 1–2 minutes so that they brown ever so slightly. Combine with the broccoli, season with salt and pepper and serve immediately.

Note

  • In the winter, garlic is a great food for boosting your immune system to fight off colds and flu.
Tags:
healthy
superfoods
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