Thursday, 8 July 2010

It's much more than a broccoli salad

The broccoli that I picked from the garden yesterday afternoon was thoroughly enjoyed in a salad. Before you snug your nose and go 'eek broccoli salad - how boring' please read on. Other good things are happening in this deep salad bowl. Not only the vibrant colours from the red onions and carrots, but the unexpected flavours of fresh coriander and peanut oil to which the steamed broccoli is added making this an excellent and healthy meal.

One of the things I learned about eating and enjoying broccoli was cooking it in a way that appealed to my taste buds. If it was just simply steamed and put on the plate, I too would crinkle my nose - but play with it in a culinary manner and its a whole new vegetable.
One of the first ways I learned to appreciate the flavour of broccoli was in soup. Later I learned about its health benefits and all of the natural vitamins it contained. It is rich in iron, vitamin K, zinc, and potassium. It is also high in vitamin C and beta-carotene. The best way to maintain these are to either to stir fry or steam the broccoli until it is tender. Oh I have to admit that I do actually prefer eating the broccoli stalks rather than the bushy head, but that's just me. I like my veg to have a little bite.

As I am rather proud of my chunky homegrown broccoli, I am submitting this dish to Cinzia of Cindystar who is hosting this weeks Weekend Herb Blogging#241. The weekly event founded by Kalyn of Kalyn's Kitchen and now coordinated by Haalo of Cook (Almost) Anything at Least Once.
Broccoli salad
Serves 2 - 4
4 carrots
2 red onions
Olive oil for roasting
250g new potatoes
600g broccoli
Handful of peas (optional)
Chunk of ginger root, peeled and grated
4 tablespoons peanut oil
Small bunch of coriander, minced
Salt and pepper to taste
Peel and cut the potatoes in half. Peel and cut the carrots into diagonal chunks. Peel and cut the onions into 8 wedges. Toss the potatoes, carrots and onions in olive oil, season and roast in the oven until they are cooked and caramelized. Place in a bowl with (optional) peas. Steam the broccoli until tender, then add to the potatoes, carrots and onion. Mix the ginger, peanut oil and coriander together and pour over the vegetables. Serve warm or at room temperature. Idea inspired by Daphne Lambert's Little Red Gooseberries.


  1. That looks like such a healthy yummy salad! I can't wait for my broccoli to grow :)

  2. I wouldn't turn my nose up at a salad like that! Broccoli salad is awesome and yours looks lovely. Thanks for stopping by my blog!

  3. that photo is amazingly attractive - who could not want a piece of that broccoli

    though I must confess I love steamed broccoli - we often have it with our dinner and Sylvia loves it too but I would probably give the coriander a miss - maybe a bit of lemon juice and parsley would make me happy but we are all different aren't we?

  4. should b yummy.
    but i must say the minced coriander make the dish a teeny weeny bit messy & uninviting.

  5. Carissa.
    I thought it was both healthy and yummy!
    I do hope your broccoli get big.

    Thank you for coming by Recipe for Delicious and for your lovely comment.

    Thanks Johanna.
    Ah so there are people who like steamed broccoli :D Even delighted to read that Sylvia loves it too. I am well impressed.

    Fair point about the coriander, it is an acquired taste. I love it, more than I do parsley. So yeah, we are all different, thats what makes the world beautiful I think.

    Thanks for your comment KLVegetable Garden.
    It is yummy salad. If you don't like minced coriander, you could always substitute it with parsely or miss out the herbs all together.

  6. Gosh that looks like my kind of food! I love broccoli :)

  7. So good to hear from you Scarlett.

  8. we've been enjoying broccoli and cauliflower salad but ours is not from the garden. I can almost taste the vitamins pinging out of yours ;)

  9. I couldn't agree more about raw broccoli salad. It's the sort of thing you have to taste to believe. The best one we ever had was in the Rainbow Cafe on Glastonbury High Street. It's a brilliant vegetarian cafe and well worth a visit if you are ever down that way!

  10. Maybe that's what I need to do - use it in exciting ways with lots of flavour - as at the moment I really can only tolerate broccoli in soup or curries. Broccolini, now that I quite like...

  11. Thanks Nic.
    Homegrown broccoli is so flavourful. I cannot believe I am eating it HAPPILY!

    Thanks Moy.
    I will certainly keep the Rainbow Cafe in mind. Always lookign for veggie friendly eateries when I'm travelling.

    Thanks Christine.
    I am slowly being converted to eating broccoli, a bit like cauliflower. I do think finding different ways to enjoy it the way forward.

  12. This kind of broccoli is the only one I like, we could seat at the same table with this lovely dish and divide it equally: you will eat the stalks and I would prefer the bushy head!
    What a satisfaction with your own vegetables, isnt'it?
    Thanks for participating, hope to see you again at WHB!

  13. Cindystar,
    What a way to share broccoli. Makes perfect sense. I like it.

  14. A stunning broccoli & veggie salad this is!!

    I also love this tasty veggie!

  15. So lovely to hear from you Sophie.
    Thank you.


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