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Warm broccoli & goat’s cheese salad
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230g pack purple sprouting broccoli spears, trimmed
250g pack Merchant Gourmet Smoky Spanish-Style Grains & Rice
½ x 115g pack baby spinach leaves, roughly shredded
4 tsp olive oil
1 large clove garlic, crushed
1 tbsp balsamic vinegar
40g essential English Goat’s Cheese, crumbled or sliced
1. Halve any thick spears of broccoli lengthways and place in a large heatproof bowl. Pour over a kettle of just-boiled water and set aside for 2 minutes, then drain in a sieve.
2. Meanwhile, heat a large frying pan over a medium heat and add the grains with 2-3 tbsp water. Stir, breaking up any large clumps, for about 2 minutes until warmed through. Remove from the heat, stir through the spinach and divide between two plates.
3. Return the pan to the heat with half the oil and the garlic and fry for 1-2 minutes until just turning golden. Add the drained broccoli and fry for 2-3 minutes or until tender, then arrange on top of the grains. Add the remaining oil and vinegar to the pan and warm briefly and gently. Spoon over the broccoli and grains, then top with the goat’s cheese to serve.
Cook’s tip For a vegan version of this recipe, leave out the cheese and sprinkle some roughly chopped smoked almonds over the top.
Typical values per serving:
1 of your 5 a day; high in vitamin C.
This recipe was first published in March 2020.