- 1 head broccoli, broken into 2-3cm florets
- 4 courgettes, cut into 2-3 cm chunks
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp sea salt
- 30 ml extra virgin olive oil
- 2 ripe avocado’s
- 1 red onion, finely sliced
- small punnet cress
- 100 g mixed salad leaves
- 200 g feta, crumbled
- 15 g fresh mint leaves, finely chopped
For crispy sunflower seeds
- 30 g sunflower seeds
- 5 ml extra virgin olive oil
For dressing of preserved lemon
- 2 preserved lemons, seeds removed
- 30 ml lemon juice
- 50 ml extra virgin olive oil
- 10 ml agave syrup
- 1 tsp Dijon mustard
- Pre-heat the oven to 180C. For the roast broccoli and courgette, whisk together the olive oil, cumin, turmeric, smoked paprika and sea salt. Place the courgette and broccoli florets in a roasting dish and pour the oil over the top. Toss to combine, then place in the oven for 25 minutes, or until the the broccoli florets are just tender but retaining a little bite and starting to catch. Use tongs to remove the broccoli florets from the tray. Place the courgettes back in the oven for a further five minutes. Drain the broccoli and courgette on kitchen paper.
- While the courgette and broccoli are roasting, prepare the crispy sunflower seeds. Place a frying pan over medium heat. Add 5 ml of olive oil and swirl it around the pan. Once the oil is hot, add the sunflower seeds. Cook, stirring constantly, for 3-4 minutes or until they are golden and crispy. Drain the seeds on kitchen paper and set them to one side.
- For the dressing, place the deseeded preserved lemons, lemon juice, olive oil, maple syrup and Dijon mustard in a blender and process until smooth. Set to one side.
- Peel and stone the avocado pears and chop them into 2-3cm pieces. Place in a bowl with the roasted broccoli and courgette, the red onion and cress. Add half of the dressing and toss gently to coat all the ingredients.
- To serve, place a bed of mixed salad leaves on each plate. Top with the broccoli and courgette mix, followed by the crumbled feta. Drizzle over the remaining lemon dressing and scatter with the crispy sunflower seeds and the chopped mint.
Recipe & photo from Steve Dent AKA The Circus Gardener’s Kitchen