3 nutritious and delicious vegetable recipes by Pete Evans
Vegetables are wonderful foods, but “very good vegies” are sustainably grown, nutritious, delicious and easy to cook with. Here, paleo wholefood chef Pete Evans shares three healthy vegetable recipes.
Servings
4–6
Prep time
Cook time
Recipe
Ingredients
- 200g broccoli, broken into florets, stems reserved
- 1 bunch (about 180g) broccolini
- 2 spring onions, thinly sliced
- 2 handfuls rocket
- 1 small handful mint leaves, torn
- 80g (½ cup) almonds (activated if possible), toasted & chopped
- 2 tbsp olive oil
- 1 tsp sesame seeds, toasted
-
- Dressing
- 65g (¼cup) hulled tahini
- 3 tbsp apple-cider vinegar
- 1 garlic clove, finely chopped
- Sea salt & freshly ground black pepper
Method
- To make the dressing, combine the tahini, vinegar and garlic with 3 tablespoons of water in a bowl. Season with salt and pepper and mix well.
- Thinly slice the broccoli stems lengthways using a mandolin, or peel thinly with a vegetable peeler, and place in a bowl. Slice the broccolini lengthways, chop into 2cm pieces and combine with the sliced broccoli stems. Add the broccoli florets, spring onion, rocket, mint and half the almonds. Pour on the olive oil, season with salt and pepper and gently toss to combine.
- Arrange the salad in a serving bowl, drizzle on the dressing and sprinkle over the remaining almonds and the sesame seeds.
- Tip: Serve with some fermented veg tossed through the salad.
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