purple sprouting broccoli, broad beans & feta
A good salad is all about contrasts of texture. This one provides a masterclass - combining crisp broccoli and seeds with creamy avocado, mint and salty feta. Purple sprouting broccoli unfortunately doesn't retain its beautiful amaranthine tint, but cooked al dente it adds a crispness to the salad and I think has a better flavour than normal broccoli.
200g purple sprouting / tenderstem broccoli (can be substituted with normal broccoli)
90g frozen petits pois
90g frozen broad beans
1 medium, ripe avocado
10g / small bunch flat leaf parsley
10g / small bunch mint
100g feta cheese, crumbled
30g mixed seeds (I use pumpkin and sunflower)
For the dressing:
1/2 clove garlic, crushed
zest and juice of 1 lemon
2 tablespoons olive oil
salt and pepper
Tip the quinoa into a pan of simmering water. Simmer for 10-15 minutes. Drain and spread out to cool.
Steam the broccoli, until just cooked for about 3 minutes. It should retain a good crunch. Run under cold water to retain the colour.
Tip the peas and beans into boiling water for about 1 minute until just cooked. Leave the veg to cool.
Finely chop the parsley and mint, peel and slice the avocado, set aside.
Heat a tablespoon or so of olive oil and tip in the seeds, fry until they are popping and just turning brown. Tip out onto some kitchen roll and leave to cool.
To make the dressing, mix all the ingredients together and adjust to taste.
Now you are ready to assemble. Mix the peas, beans, quinoa, herbs, avocado and a couple of tablespoons of dressing. Season with salt and pepper. Toss with the broccoli and sprinkle over the toasted seeds.