A simple, healthy and delicious salad great on its own or as an accompaniment to fish.
Serves 2-3
For the Crumb
- 1 slice of bread without the crust
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp mixed seeds (sesame, sunflower, pumpkin)
- 1 tbsp extra virgin olive oil
Preheat the oven to 180 0 C. Chop the bread with your hands and pulse a couple of times to have crumbs of various sizes. Transfer to a bowl. Add the rest of the ingredients, season with salt and pepper.
Spread on a baking tray and bake till golden, 10 mins. Leave to cool.
For the mayonnaise
- 1 espresso cup sunflower, corn or rapeseed oil, approx. 60ml
- 1 espresso cup extra virgin olive oil
- 1 espresso cup of almond or soy milk (at room temperature)
- 1 tbsp white wine vinegar
- 1 tsp agave syrup
- ½ tsp Dijon mustard
- 4-5 seeded and chopped green olives
Put all the ingredients in a bowl or jug and blitz with a stick blender, or blitz in a small blender, to a mayonnaise consistency.
For the Salad
- 1 small broccoli, approx. 200g (florets only
- 1 small bunch of purple broccoli, approx.
- 1 courgette, approx. 200g sliced thinly lengthwise
- 1 tbsp fresh thyme (leaves of)
- A pinch of pink pepper (crushed) or chilli flakes
- 2-3 tbsp extra virgin olive oil
Steam the florets for a few minutes till cooked but still crunch and holding their shape. Season with salt and pepper.
Separate the stems of the purple broccoli, put in a bowl and sprinkle with a bit of the olive oil, rub so that it is all coated and season with salt and pepper.
Bring a griddle pan to a high heat and cook the stem broccoli both sides till you see the griddle marks. Remove and leave to cool.
Put the courgette slices in another bowl, sprinkle with a little olive oil, season with salt and pepper and sprinkle with the thyme leaves. Griddle similarly to the purple broccoli and leave to cool.
To serve
Arrange the vegetables in a pretty shallow salad plate, drizzle the mayonnaise and sprinkle with the seed crumb. Decorate with rosemary or other edible flowers.