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:
Preheat the oven to 350ºF
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
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
Add all the dressing ingredients to a blender and blend until smooth
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.