2 heads of fresh organic broccoli
½ bunch organic kale, leaves stripped off steam and chopped
½ cup organic raw almonds, roughly chopped
¼ cup organic goji berries or barberries*
4 spring onions, thinly sliced
Zest and juice of 1 organic lemon
1 heaped teaspoon of Dijon mustard
1 teaspoon apple cider vinegar
1 clove garlic, crushed
2 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper, to taste
Roughly chop broccoli head and stems. Place in an even layer on a couple of oven trays and bake at 180°C for approx. 20mins or until browned and a little crispy. Make sure you toss halfway through.
In the meantime, place all dressing ingredients into a screw top jar, shake well and put aside.
Once the broccoli is ready add to a salad bowl with chopped kale, pour over dressing and mix well. Allow to stand until room temperature as this will allow kale to soften and dressing to soak into the vegetables. Just before serving add goji or barberries and spring onions. Squeeze over extra lemon juice if desired.
– cauliflower (or a combo of both broccoli and cauliflower) also works really well in this recipe
– when roasting your broccoli and/or cauliflower add your favourite herbs and spices (think turmeric, cumin, caraway or fennel)
*barberries are available from Middle Eastern grocers