Broccoli are great to have in the backyard. After you have picked the first head of broccoli. The plants shoot out broccolini stems all over the place, so you have continual growth of sweet and tender broccolini for at least a month. Now is the season for broccolini, and we have an abundance of this small floret green growing in our gardens.
Classed a superfood, broccoli has a very healthy reputation, but it doesn’t always have a healthy rating in the flavour stakes. Often we see people write off broccoli from their shopping list because they found it revolting as a kid. Unfortunately, in days gone by, broccoli was often overcooked, resulting in an unrecognisable lump of green mush on the dinner plate. But consider giving it a second chance and steaming it gently, being very careful not to overcook it, and you may be pleasantly surprised. We have combined sweet potato in this recipe to contrast the flavour of the broccoli, pine nuts for CRUNCH and goats cheese for creaminess. Perfect for the Winter, this yummy salad can also be served alongside a grilled piece of fish or steak.
What you will need:
300 grams Broccolini
300 grams cubed sweet potato
1 tbs maple syrup
3 tbs olive oil
2 tbs pine nuts
40 grams goats cheese
1 tbs balsamic vinegar
1 tsp dijon mustard
Salt & Pepper to season
How to prepare:
In a small bowl add the cubed sweet potato, 1 tbs olive oil and 1 tbs maple syrup, salt and pepper to season and combine until the potato is well coated. Place onto a baking tray and and set under a high heat grill. When the potato softens and caramelizes remove from the grill and set aside to cool.
Chop the broccolini into 5 cm pieces and blanch in boiling water for 2 minutes. Remove and set aside to cool.
Place the pine nuts in a small saucepan and dry roast until browned.
Place the broccolini on a large serving platter and top with the sweet potato, toasted pinenuts and goats cheese.
To make the dressing add 2 tbs olive oil, balsamic vinegar, dijon, salt and pepper and combine. Drizzle over the salad.