Warm broccoli & apple salad
Jul. 24th, 2014 07:22 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentric in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomAdapted from a cold salad in Leanne Brown's Good and cheap.
Accessibility: involves a fair bit of chopping, and a frying pan. Note existence of perfectly good raw salad version at above link.
Diet: Nuts optional, pretty sure everything here could be swapped for something else except maaaybe the broccoli. I don't think cauliflower would be a good choice: baby broccoli or certain chinese greens might do. The dish would be vr boring with neither lemon nor pepper, but Leanne Brown's cold version comes with an alternative yoghurt & dill dressing recipe.
1 head of broccolli
2 apples
2 cloves garlic
At least 3 tbsp oil, preferably olive (I'm using rapeseed, though, that worked fine)
Around 1 tbsp cracked pepper
About 2 fistfuls of green beans
About 1/3 of a cup of slivered almonds
About 2 tbsp lemon juice
1. Slice the broccoli stem fairly thin. When you get to the head, break up the florets and slice them fairly thinly too. Core, halve, and slice the apples. Crush or dice the garlic.
2. Heat a little oil in a pan, add garlic. When it starts to sizzle, add broccoli. Fry, stirring occasionally, on medium heat 3-5 minutes.
3. Add apple slices, drizzle generously with oil (you want the apples to start to caramelise). Sprinkle with pepper. Continue stirring frequently for another 3-5 min.
4. Meanwhile top & tail the beans and cut into 1 inch sections (more or less). Add to pan when the apples are starting to caramelise and the broccoli is softening in the "leaves". Add almonds. Stir for 2-3 minutes.
5. Lower heat, add lemon juice, stir well, remove from heat.
Nom.
I'm assuming this will store & keep overnight and be tasty cold. Note, the broccoli is still crunchy - if you prefer soft broccoli, perhaps steam in the microwave for a few min first.
Accessibility: involves a fair bit of chopping, and a frying pan. Note existence of perfectly good raw salad version at above link.
Diet: Nuts optional, pretty sure everything here could be swapped for something else except maaaybe the broccoli. I don't think cauliflower would be a good choice: baby broccoli or certain chinese greens might do. The dish would be vr boring with neither lemon nor pepper, but Leanne Brown's cold version comes with an alternative yoghurt & dill dressing recipe.
1 head of broccolli
2 apples
2 cloves garlic
At least 3 tbsp oil, preferably olive (I'm using rapeseed, though, that worked fine)
Around 1 tbsp cracked pepper
About 2 fistfuls of green beans
About 1/3 of a cup of slivered almonds
About 2 tbsp lemon juice
1. Slice the broccoli stem fairly thin. When you get to the head, break up the florets and slice them fairly thinly too. Core, halve, and slice the apples. Crush or dice the garlic.
2. Heat a little oil in a pan, add garlic. When it starts to sizzle, add broccoli. Fry, stirring occasionally, on medium heat 3-5 minutes.
3. Add apple slices, drizzle generously with oil (you want the apples to start to caramelise). Sprinkle with pepper. Continue stirring frequently for another 3-5 min.
4. Meanwhile top & tail the beans and cut into 1 inch sections (more or less). Add to pan when the apples are starting to caramelise and the broccoli is softening in the "leaves". Add almonds. Stir for 2-3 minutes.
5. Lower heat, add lemon juice, stir well, remove from heat.
Nom.
I'm assuming this will store & keep overnight and be tasty cold. Note, the broccoli is still crunchy - if you prefer soft broccoli, perhaps steam in the microwave for a few min first.
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