It might not feel like summer just yet, so add some sunshine to these cloudy days with this bright and colourful dish.

Nothing says summer like a fresh salad, especially when it’s as colourful as this. We just love this recipe from the BBC, eat it by itself, use it as a BBQ (wishful thinking?) side, or take leftovers to work with you! Healthy, delicious and colourful.

Ingredients

  • ¼ cauliflower, cut into florets
  • 1 small head broccoli, cut into florets (similar size to ¼ cauliflower)
  • 1 large carrot, peeled and cut into chunks
  • 100g/3½oz baby sweetcorn, roughly chopped
  • ¼ red cabbage, shredded
  • ½ red pepper
  • salt and freshly ground black pepper
  • small bunch parsley, coriander or mint, finely chopped

For the dressing (optional)

  • 1 tbsp olive oil
  • ½ lemon, juice and zest only
  • 1 orange, juice only
  • ½ tsp ground cardamom

Feature image: BBC

Method

  1. Take each vegetable individually and pulse in a food processor until resembling the texture of coarse breadcrumbs. Be careful not to over process as you don’t want them to go mushy – this is particularly important when you come to the red pepper and you could dice this as finely as possible instead if you prefer.
  2. Cover the base of a large frying pan with water – just enough to cover it and no more than 100ml/3½fl oz. Add all the vegetables, and season with salt and pepper. Cook on a medium heat, stirring regularly, until the liquid has evaporated and the vegetables look fairly dry – this should take around five minutes.
  3. Allow the vegetables to cool, then fluff up a little using a fork, and stir through the herbs. If using, whisk together all the dressing ingredients in a bowl and season with salt and pepper. Serve with or without the dressing.
June 28, 2019
2265