Broccoli + Fresh Herb Green Dream Bowl

Ingredients (serves 2)

* 2 x large broccoli stems plus top florets of one broccoli head / OR 1 x large whole broccoli, stem and florets (choose broccoli heads with large stems)

½ a bunch of fresh spinach or a few handfuls of baby spinach/rocket/other leafy green

½ a bunch of flat leaf parsley

A few sprigs of fresh mint

½ a bunch of chives

2-3 teaspoons of capers

3 x dried figs or a handful of sultanas

½ an avocado

2 small handfuls of pistachios

Juice of ½ a lemon

Drizzle of olive oil

Freshly cracked black pepper

* The more broccoli stem in this the better, as it has a bit more rigidity than the broccoli florets. I used two stems and one head, but have since used just one whole large stemmed broccoli, which worked fine too. It doesn’t matter too much, but I’ve found the more stem the better!

Method

Roughly chop the broccoli using as much of the stem as possible. Place in food processer and blitz until it resembles a rice grain size.

Finely chop the parsley, mint, chives, spinach, and dried frigs.

Place the broccoli, herbs, spinach, figs, capers, lemon juice, drizzle of olive oil, and black pepper in a large bowl and toss well to combine. Season to taste.

If you’d like to slightly roast the pistachios, de-shell them and toss them in a hot, dry frypan for a couple of minutes, being careful not to burn them. Slightly crush the raw or roasted pistachios with a mortar and pestle/grinder/etc.

Divide the mix into two bowls, top with sliced avocado, tahini dressing, and crushed pistachios.

Tahini Dressing

Ingredients

1 tbsp. tahini

Juice of ½ a lemon

2 tsp. olive oil

2-3 tbsp. water

1 tsp. honey

Pinch of salt

Method

Combine all ingredients in a jar, and shake well to combine. Season to taste, and add more water to thin if needed.

Nutritional Information (Per serve/bowl)

Protein 15g / Carbohydrate 55g / Healthy fats 27g

Thanks to Steph Stack from In Fine Fettle for this delicious green recipe!