I wasn’t planning on blogging over the holidays. I don’t suppose many of you will make it over for a peek for a good few hours yet… Not until the excess of champagne bubble has subsided a little, the leftovers of smoked salmon has been inhaled and a few smoothies have been knocked back.
In fact, if you are reading this before then, go and fix yourself a hangover soothing juice now. It is imperative that you are holding some sort of health whilst you read this! I am currently sitting in my snuggly cashmere pjs, still on Bali time slurping my Green Goddess Smoothie and wishing I hadn’t polished off 3/4 bottle of bubbles and 1/2 chicken smothered in the the spiciest sauce I have ever eaten… before rolling into bed at the very hardcore hours of 9pm…. (yep thats correct I actually missed the countdown.) It is part of my simultaneous pounding temples, tummy churn and dread that I might at any moment experience the ring of fire that has prompted me to revise my intentions for 2015 and share one mightily simple and delicious healthy green salads that my family all love. It is also a recipe I am sharing soon on the River Cottage channel of Jamie’s Food Tube.
For anyone that thinks salads have to be cold, I hope this convinces you otherwise. This is best served warm and is perfect for this chilly weather. It can also be eaten with virtually anything, from roast chicken or grilled fish, or any of the cold cuts and leftovers you have knocking about from christmas. It is also a great way to use up those picked walnuts that you might have knocking about in a jar at the back of the cupboard and have no idea what to do with (aside from serve it with cheese)
For this dish I have used jarred picked walnuts, but they can also be bought fresh too. You can find them in many supermarkets and delis, usually amongst the brined olives and sun dried tomatoes. If you can’t find them, or arn’t a fan, of course you can leave them out, but they add a wonderful sharp edge and subtle sweetness to the salad.
Supergreen Broccoli Salad with Goats Cheese and Walnuts
For this recipe I have used manuka honey which is known for being a strong immuno-booster and apple cider vinegar which supports and helps cleanse the digestive system.
- 250g a small handful purple sprouting and tender stem, steamed
- 2-3 pickled walnuts
- 20g toasted walnut halves
- 50g soft sheep, or goats cheese
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon raw, or manuka honey
- fine sea salt and freshly ground black pepper
Cut the hard ends off the tender stem broccoli, then place the florets into a steamer or colander set over a pan of boiling water. Cover with a lid or tight-fitting foil and steam for 4-5 mins. You want them soft and vibrantly green, but still with a little crunch.
Meanwhile, make the dressing by adding all the ingredients together in a jar and shaking well. Season the dressing well with salt and pepper, add the lid and shake well.
Add the walnut halves to a dry frying pan and toast on a high heat for 3-5 minutes, or until golden. Slice the pickled walnuts into eighths and set aside.
Once the broccoli is steamed and vibrant green add it to a bowl with the remaining ingredients, reserving a little soft goats cheese and toasted walnuts to decorate. Toss to coat in the dressing and serve warm with the remaining walnuts and goats cheese on top.