Warm brussels sprout, broccoli and grape salad

This warm salad is inspired by a side dish I ate at a restaurant while on holiday in New York. After all these years, I still think of it – and when I can go back to enjoy it again. Sure, this warm salad does a great job at reliving the memory, but it’s not the same as the OG.

Warm brussels sprout, broccoli and grape salad
Serves 4-6 as a side

200g brussels sprouts, halved
200g broccoli, roughly cut into pieces as large as brussels sprouts
1 tbsp extra virgin olive oil
Salt and pepper
1 tsp rice wine vinegar
1 c red grapes
1/4 c pistachio nuts, shelled
1/4 c pumpkin seeds, lightly toasted
2 tbsp sultanas, blended with 1-2 tbsp water to make a paste
Zest of 1 lemon
Small handful fresh mint, roughly cut

Toss brussels and broccoli with olive oil and salt and pepper.

Air fry on an even layer for 5 minutes at 200 degrees C. Shake the contents of the tray and air fry for a further 3-5 minutes until browned well. You might have to air fry in two batches depending on the size of your airfryer.

Transfer brussels and broccoli to a large mixing bowl. Add rice wine vinegar and toss to evenly combine.

Add grapes, nuts and seeds. Then mix through sultana paste.

Garnish with mint leaves and lemon zest.

Easy quinoa tabbouleh

Remember when I told you that there was a time in my life when I ate fried rice for lunch every single day? Well, there was also a time when I ate tabbouleh for lunch every single day.

I recently realised that since giving up wheat, I haven’t spent a lot of time revisiting my tabbouleh days. When I whipped up this test batch of wheat-free quinoa tabbouleh, it was clear that ignoring it for all these years was a huge mistake.

Not a fan of tabbouleh? I get it. But make sure you’ve really given it a go first. Sometimes, I cook some gluten-free penne pasta, drizzle it with a touch of red wine vinegar, sprinkle it with some nutritional yeast flakes and mix a couple of dessert-spoons of this tabbouleh through it. Some might call it carb overload. Others (myself included) would question whether that’s really such a thing.

Easy quinoa tabbouleh
Makes enough to feed four people as a generous side

1/3 c extra virgin olive oil
Juice of 1 lemon
200g cherry tomatoes, quartered
3 spring onions, finely sliced
1 c parsley, finely chopped
1/2 c mint, leaves torn
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp sumac
1/2-3/4 c cooked white quinoa
Salt and pepper

In a small bowl, whisk olive oil with lemon juice. Set aside.

In a medium-sized bowl, add tomatoes, spring onions, parsley, mint and spices. Mix to combine.

Gently fold the quinoa through the salad ingredients. Season with salt and pepper to taste.