Broccoli salad with avocado and chilli dressing

Serves: 4
Course: Salads
Cooking Time: 0 hr 20 mins
  • 1 head fresh broccoli, cut into florets
  • Punnet mixed baby leaves (such as spinach, mesclun)
  • 1 x 400g tin chickpeas, drained and rinsed
  • 4 tbsp mixed seeds (linseed, pumpkin, sunflower etc)
  • 100g flaked almonds, toasted in the oven
  • 100g feta or firm goat’s cheese
  • Small bunch spring onions, finely chopped
  • 200g peas, boiled and blanched
  • Sprouted beans as garnish
  • 1 green chilli
  • 1 very ripe avocado
  • 75ml Greek yoghurt
  • Bunch mint
  • Juice of 1 lime
  • Olive oil
  • Salt and pepper

Blanch the broccoli for one minute in boiling water, and then ‘refresh’ (to stop it cooking) by running it under cold water until it’s cooled down. Do the same with the peas, boiling them for just about 30 seconds before refreshing. Drain them both really well so you’re not making a salad out of waterlogged vegetables. Toast the almonds in the oven or in a frying pan over medium heat. Crumble the feta, and then toss all the ingredients together to assemble the salad.

To make the dressing, place the ingredients in a blender and whizz till smooth. Season well. To serve, spoon some salad onto plates and add a dollop of the dressing and, for added goodness, a few sprouted beans.

Domini Kemp

Domini Kemp

Domini Kemp, a contributor to The Irish Times, is a chef and food writer