Warm Salad of Tenderstem^® broccoli & Chickpeas

A warm salad, yes, but one that is full of summery flavours and ideal for a picnic.

10 minutes

5 minutes

Try with Frozen Tenderstem^®

2 tbsp olive oil
1 tsp cumin seeds
1 clove garlic, thinly sliced
1-2 small red chillies, finely chopped
200g Tenderstem^® broccoli, cut into whole florets and stems cut into diagonal spears
400g can of chickpeas , rinsed and drained
1 red onion, thickly sliced
1 red pepper, cut into julienne
2 tbsp lime juice
Sea salt and black pepper
A handful of chopped coriander

Heat the oil in a non-stick wok and sauté the cumin seeds and garlic for 1 minute, taking care they don’t burn. Add the chilli and broccoli and sauté for 1 minute. Add the chickpeas, onion and red pepper. Sauté for 30 seconds and remove from heat.
Add the lime juice and season with salt and pepper. Toss through the coriander and serve immediately.

More ways to cook Tenderstem^®

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