JUstDreamInparadise.......JUDI living in Paradise

I am fifty something and I love my family and the life I live. I'm an optimistic person by nature and I try to find a positive for every negative. I'm not a vegetarian, but the animal I eat is. I enjoy cooking, photography and scrapbooking. Since living here I have become a gardener and take immense joy in the beauty of my garden. My husband and I feel that we are the caretakers of the land rather than land owners. We run a grass fed Droughtmaster Stud on our little piece of Paradise and the cattle are a never ending supply of photo opportunities.

Friday, 16 December 2016

Beet, Broccoli and Toasted Seed Salad

I had some beetroots and broccoli in the the fridge that needed using and I stumbled across this recipe.  It was so easy and a lovely flavour combination.  We had crumbed steak with this salad but it would be just as nice with any other protein.


200g Broccoli, stems cut in half lengthways
80g mixed seeds (e.g. sunflower, pumpkin, sesame)
1 tablespoon soy sauce
250g cooked beets, cut into wedges
Small bunch fresh chives, snipped

For the dressing:
2 tablespoons olive oil
Juice of ½ - 1 lemon, to taste
Salt, Pepper

Whisk all the dressing ingredients together and set aside.
Steam or boil the broccoli for 3-4 minutes until just tender but with a little bite.
While the broccoli is cooking, toast the seeds by tipping them into a small frying pan.  Add soy sauce and cook over medium heat, tossing regularly to coat all over for about 3 minutes.  
Arrange the cooked broccoli and beet wedges on your prettiest plate, drizzle with the dressing and sprinkle with the toasted seeds and chives.  Serve immediately.

Serves 4

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