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.
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.