Me and Leilah Isaac whipped this salad together on Monday evening and it turned out too good not to share! You can play with amounts of the veggies, just throw in there however much you enjoy most. As a tasty bonus you can add goats cheese, fried mushrooms or eat it with rice to make it a full meal. Enjoy!
- Serves 2 -
250 grams purple broccoli
1 courgette chopped in small 'fries'
1/2 chopped red pepper
2 hands watercress/spinach/rocket
1 small chopped red onion
2 cloves finely chopped garlic
a few olives
1 tbsp pumpkin & sunflower seeds
splash olive oil (from the olives)
splash balsamic vinegar
salt & chili flakes to taste
2 tbsp chopped fresh basil
1 tbsp dried oregano
Preheat the oven on 220 degrees Celcius.
Chop the all the veggies.
Grill the broccoli for 10 minutes, then add the courgette and grill for another 10 minutes.
Mix the pepper, salad, onion, garlic, courgette and broccoli.
Add a splash of olive oil, balsamic vinegar, the basil, oregano, salt and chili flakes and mix it all well.
Serve on a plate and top with the seeds and olives.