The Weekly Salad – Broccoli Crunch
One of the main things to come out of my hospital stay is that I need to make some serious changes to my diet. Gone are the days of rich and delicious food. All hails the days of light, healthy and delicious food. First and foremost I will be cutting down on meat. Steak once a month if I’ve been good. Lean meats twice or three times a week. Fish twice of three times a week. The rest will be vegetarian delights. I came up with this gorgeous vegan salad.
1 head of broccoli, 100 g couscous; 1 shallot; 1 handful of sweetcorn; 1 handful of frozen peas, 2 tablespoons of mixed seeds; 2 table spoons of Lidl’s Balsamic & Fig vinegar; 2 tablespoons of pumpkin seed oil; 1 tablespoons of spices of your choice.
Place the couscous in a pot and toss it with the spices of your choice (I used a 7 thai blend of spices) and pour boiling water over it until it’s just covered. Place the lid on the pot and leave it to absorb the hot water for 10 minutes. In a different pot, place your frozen peas and sweetcorn (if you have tinned sweetcorn then this step is only for the frozen peas), pour boiling water and cover the pot for 10 minutes also. Once that’s done, separate the couscous grains gently with a fork and mix it with the drained peas and sweet corn. Add your shredded shallot. Finely cut the broccoli. I like my florets really small so I get rid of most of the stalks. Add your grains, your oil and your vinegar. Mix until the dressing coats everything.
There is a great debth of flavour to this salad due to the unusual dressing and yet you can feel the goodness of the raw food and fresh crunch. It’s really satisfying and I’ll be having that again really soon!