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

Method:

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.

Yum

Yum

Enjoy!

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.

Advertisements

Vegan Nutty spinach with wedges


DSC02372

Nutty spinach – Serving suggestion

AKA Mouth-watering Hazelnut & almonds spinach with potatoes wedges – This is vegan.

Ingredients:
200 grs whole spinach leavesDSC02369
½ a medium red onion – roughly cut
2 garlic cloves – minced
Salt & Pepper
8 pieces of sundried tomatoes – finely chopped
25grs dairy free butter
3 whole raw hazelnuts and 3 whole raw almonds – finely chopped

Method:
In a deep pan, melt the butter and brown the onion and garlic for 2 minutes.
Add in the chopped sundried tomatoes and the chopped nuts stir until brown for 3 minutes on medium heat.DSC02370
Now add the spinach with salt and pepper. Mix-stir for about 3 minutes until the spinach is completely wilted.
Remove from heat and cover.
Now, time to fry your potato wedges. Just follow the instructions on the package. It shouldn’t take you more than 5 minutes to get your chips or wedges ready once the chip oil is ready.

The stir fry spinach can be eaten on its own. This dish tastes as good as it looks and is full of moisture.

DSC02373

I love Nuts!!!

Enjoy!