BROCCOLI AND CHICKPEA SALAD WITH ROCKET AND ALMOND PESTO
Feeds: 3-4 people Time: 1 hour
100g bag of baby leaf spinach
1 400g tin of chickpeas
1 head of broccoli (approximately 300g)
a handful of cherry tomatoes
4 spring onions, chopped small
cracked black pepper (optional)
4 small cloves of garlic, chopped small
25 blanched almonds, soaked overnight in water with a pinch of sea salt (if you have time!)
1 tablespoon fresh lemon juice
6 tablespoons olive oil
1 teaspoon balsamic vinegar
a pinch of sea salt
70g parmesan, shaved
1/2 teaspoon of honey (optional)
- Blend all the pesto ingredients together by pulsing until you have your desired consistency.
- Chop the broccoli into florets and boil for 4-5 minutes until just tender. Drain and allow to cool.
- Drain and rinse the chickpeas. Stir them through the pesto mixture.
- On a large plate or in a large bowl, arrange a bed of spinach and place the chickpea pesto mixture in the middle. Decorate around it with the broccoli, tomatoes, spring onions and parmesan shavings. Drizzle extra olive oil and/or pepper if you wish. Eat!
Pulse rather than blitz your pesto unless you prefer it completely smooth.
If you haven't time to soak the almonds and you feel your pesto mixture is a little dry, simply add a teaspoon or two of water.
You can make this ahead of time and keep the sections separate in airtight containers (ie. chickpea and pesto mixture in one bowl, cooked broccoli in another, and the salad bits separate). The whole dish will also keep well in the fridge for a day or two.
Adapted from: Hemsley + Hemsley.