Ingredients

125 g mixed, green salad

10 cherry tomatoes 

200 g cauliflower

200 g broccoli

1/2 red chilli

20-30 sugar snaps

salt and black pepper

oil for frying

Method

Wash the salad and put in a big bowl.

Break the cauliflower and broccoli into florets, deseed the chilli and slice thinly. Put the cauliflower in one bowl and the broccoli, chilli and sugar snaps in another. Then toss veggies in both bowls with oil. Season with salt and black pepper.

Fry the cauliflower in a hot skillet for about 5 minutes, and then add everything from the other bowl. Continue frying for another 5 minutes or until the veggies have taken on a beautiful colour. 

Cut the tomatoes in halves.

Green salad dressing

Ingredients

100 g olive oil

juice from half a lemon

2 garlic cloves

a good handful of basil

a good handful of cilantro (can be replaced by dill or thyme)

a good handful of parsley 

salt and black pepper

Method

Peel the garlic. Put everything in a food processor or blender and pulse until smooth.

Toss the pan fried veggies and tomatoes in the dressing. It differs how much dressing people like. You only need a part of this but the rest keeps well in a fridge for a couple of days.

Arrange on plates, green salad first and then the dressed up veggies. 

Topping

Ingredients

2 tbsp sun flower seeds

1 tbsp pumpkin seeds  

1/4 courgette (I used the little on from my greenhouse)

Method

Dry-fry the seeds on a hot skillet and sprinkle over the plates. Grate the courgette, put it in a small bowl and add a pinch of salt. Squeeze it a bit between your fingers and put on top of the salad on each plate. The salad is meant for two, but can be used for 4-6 people as a starter.

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