Purple Broccoli and Cod salad

Purple Broccoli and Poppy cod

Purple Broccoli and Poppy cod

Ingredients for 4 portions

  • 250g broccoli

    Ingredients for the salad

    Ingredients for the salad

  • 100g courgette
  • 1 shallot – finely diced
  • 1 lemon – cut in 4
  • 3 gherkins- cut in small pieces
  • Sundried tomatoes 2 – diced
  • 250g Cod steak
  • ½ red pepper – cut in small pieces
  • ½ green pepper – cut in small pieces
  • ½ yellow pepper – cut in small pieces
  • 1 Lettuce gem – cut in small pieces
  • 2 fresh tomatoes – each cut in eight pieces
  • Salt
  • Pepper
  • 25g poppy seeds
  • Olive oil


Wash and cut the courgette, gherkins, sundried tomato, tomato, lettuce, sweet peppers and place all of them in a large salad bowl.

Prepare the broccoli and fish as directed below.

Florets of broccoli

Florets of broccoli

Broccoli: if you buy 250g of broccoli, once floretted you might only obtain 100 to 150 g at the end. Do not throw way the stalks as you can use them on a soup the next day. Once the broccoli are floretted, put 200ml of water to boil with a bit of salt, then throw in the florets and immerse to blanch for literally 3 minutes. Then pour in a sieve and rise with really cold water to stop the softening of the vegetable. Set aside.

Cod steak: Rinse the fish and cut it in as many pieces as the number of portions you would like to serve.

Cod ready for the frying pan

Cod ready for the frying pan

Season the fish with salt and pepper, then, roll into poppy seeds. Heat 2 tablespoons of oil and fry the fish 2 minutes on each side. Also place the cut shallot in the frying pan with the fish to flavour it further.

Quarter the lemon.

Once the blanched broccoli are cool down add to the other vegetables in salad bowl, drizzle with some oil from the sundried tomato jar, one or 2 pinches of salt, toss so that there is sundried tomato and gherkin are well spread.

Serve the salad topped with the still warm fish and a quarter of lemon. There is no need for vinaigrette as the tanginess of the sundried tomato, gherkin and lemon will play that role.




These kind of salads can be very filling, but if you absolutely need to add to it, use some pitta bread or garlic bread… and a glass of something rose or white.

Serve as suggested

Serve as suggested

Ideal for mid-afternoon light lunches.

Bon appetit.


Buckwheat salad for 2



200grs buckwheat (precooked)

A small bunch of parsley (finely chopped)

 Hand full of dried Mulberries (riced)

Half a red onion (finely chopped)

50grs of crinkled pickles beetroots (cut in Julienne)DSC01795

1 lemon (zest from a half and cut the other half in quart)

Salt and black pepper

4 tbsps. of olive oil

2 eggs (fried sunny side up in 2 tbsps. of oil)

Pinches of poppy seeds

Place the buckwheat, chopped parsley, mulberries, onions, onions, lemon zest salt, pepper and oil in a bowl.

Mix well and add the beetroots. Beetroot must beDSC01799 added in just before serving as it might colour the rest of the ingredients (knew that, just didn’t remember).

Taste and adjust salt and pepper.

Serve topped with a fried eggs and a pinch of poppy seeds. The lemon quarts will serve as vinaigrette.

Next time, replace the eggs  with flakes of left over salmon, roast chicken, duck or turkey! That’s all for now! 🙂

Buckwheat salad with a runny fried egg

Buckwheat salad with a runny fried egg