Keep Well Recipes from the Sunny Coast, Australia.
INGREDIENTS
For the Salad
1 head broccoli
1 head cauliflower
1 tbsp extra virgin olive oil
Sea salt and cracked black pepper
150g broad beans, trimmed
140g broccolini
1 tbsp hemp seeds
1 tbsp flax seeds
2 tbsp walnuts, crushed
2 small avocados, quartered
1/4 cup pickled ginger
For the Green Dressing
1 cup flat leaf parsley leaves
1 cup mint leaves
60mls lemon juice
2 green onions
210g COYO Greek Style Coconut Yoghurt
1/2 small garlic clove
Sea salt and cracked black pepper
METHOD
Place the parsley, mint, lemon juice, onion, COYO and garlic in a food processor or blender and process until smooth. Season with salt and pepper.
In 2 batches, place the broccoli and cauliflower in a food processor and process until it resembles rice. Heat a large, deep-sided frying pan over medium-high heat. Add the oil, broccoli, cauliflower, salt and pepper and cook, stirring for 3 minutes or until the broccoli and cauliflower is just tender.
Divide between serving bowls and allow to cool. Place the beans and broccolini in a large heatproof bowl.
Cover with boiling water and allow to stand for 5 minutes. Drain and rinse under cold running water. Remove the shell from the broad beans.
In a small bowl, combine the crushed walnuts, flax seeds and hemp seeds and mix well. Turn mixture out onto a tray and press one edge of each avocado quarter into the seeds to coat. Top the broccoli and cauliflower rice with the beans, broccolini, avocado and ginger. Drizzle with the green dressing to serve.