Recipe for the week of March 3 - 9, 2025

Broccolini Zucchini Salad

This week’s regular box has broccolini and zucchini, so simply substitute broccolini for broccoli and you’re good to go!

Serves 4

Ingredients:

  • 1 head of broccoli, chopped

  • 2 zucchini, chopped

  • 2 x 15.5g cans of chickpeas, drained and rinsed

  • 1 tbsp olive oil

  • Salt and pepper

  • 1 tsp dried oregano

  • 1/2 cup quinoa

  • 1/4 cup pumpkin seeds

  • Handful of salad leaves or greens


Ingredients for the dressing:


  • 1/2 cup pumpkin seeds

  • Large handful of cilantro

  • 2 garlic cloves

  • 1/4 cup tahini 

  • 1/3 cup water 

  • 2 tbsp apple cider vinegar

  • Salt and pepper

Instructions:

  1. Preheat the oven to 350ºF

  2. Chop your vegetables and add to a large roasting tin with the chickpeas. Drizzle with the olive oil, add salt, pepper and the oregano and bake for 25 mins, giving a shake halfway through

  3. Whilst the vegetables are cooking, add the quinoa to a pan with a cup of water and season well. Bring to the boil and simmer for 12-14 mins with the lid on until cooked

  4. Add all the dressing ingredients to a blender and blend until smooth

  5. When the vegetables and quinoa are ready, add to a large serving bowl, top with salad and pumpkin seeds, drizzle over the dressing and serve.

Head over to helenridgeway.com for nutritional info and more great recipes and cooking tips.

Jim Tinsky