A vegan friend first made me this salad, using a recipe from her Thermomix cookbook. In the absence of such a time saving yet costly device, I resorted to the old fashioned technique of chopping by hand. I also tweaked it to reduce the glycemic index of the dressing. This is also a celebration of the veggies found in my seasonal bag from Eat Fresh hence the seasonal aspect. While they are all nutritious in themselves, broccoli is a veggie that's always in my fridge these days given its reported ability to prevent metastasis and suppress tumours. This is the first time I have touched the site in 11 months (but hopefully I have had a good excuse...). Not sure which direction to take it in now although health is an obvious one so let's kick off with this salad...
What you need:
1/2 apple
1 red pepper
8 florets broccoli
1/2 cup pine nuts
Dressing:
2 tbls extra virgin olive oil
2 tbls apple cider vinegar (or white balsamic - this is more delicious but has a higher glycemic index)
Black pepper
1 tsp Dijon mustard
Method:
Mix the dressing ingredients.
Wash and chop the salad ingredients.
Dress the salad.
Eat.
Serves 2 as a starter or side dish.