Tenderstem® broccoli Superfood Salad
Method
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Preheat the oven to 180°C/160°C fan/gas mark 4.
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Toss the cubed sweet potatoes with 1 tbsp of rapeseed oil and salt and add to a non stick baking tray and roast for 20mins while you make the rest of the salad.
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Add the remaining oil to a large non-stick pan and heat onto a high setting. Once hot, add the drained chickpeas, garlic and drained capers to the pan. Fry for a few minutes until golden brown and crispy.
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Once browned turn down the heat and add the cumin, Tenderstem® broccoli, sunflower seeds, and garlic and cook for about a minute until the Tenderstem® broccoli is cooked through. Add a squeeze of lemon over the whole lot, then leave to cool on a plate.
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Remove the sweet potato from the oven and leave to cool.
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Once everything is cool, add the grated carrots, grated beetroot and cooked sweet potato to the Tenderstem®Broccoli mix and toss together. Serve with the yoghurt.
Tip
Transfer to a sealed container such as a Fresh Box, leave in the fridge overnight and take for lunch the next day. Will keep for up to 3 days.
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