Broccoli Salad, Beetroot Tops & Chunky Hommus

What more could you want, really?
01 Nov '18
By Lena

We gave Chef Henri from Dan the Man a box of odds and ends, and this is what he whipped up.

NB. don’t think that because these are recipes you have to follow them step by step. We’re all about using what you’ve got before doing a dash to the shops, so if you don’t have an ingredient, sub it for something similar, or leave it out if you don’t like it. It’s your food, play with it!

Without further ado, here are Henri’s three salvaged meals:

 

Broccoli Salad:

1 head broccoli + stems
1 half of a citrus (orange is best, but grapefruit, lemon, lime or anything else would work)
1 handful of nuts (almond, hazelnut, pine nut, whatever)

To start, chop your broccoli head into tiny trees (florrets) and the stems into smaller chunks. Next, dunk that broccoli in boiling water for a minute or two (blanching it), then pop it into ice-cold water – this keeps it an appetising bright green colour and stops it moving towards that sort-of sickly colour broccoli gets when all the crunch is gone, you know the one…
Cut up whatever citrus you have on hand, into little wedges. For an extra bit of flavor, chuck your nuts in a pan until they get a lil’ toasty before throwing them on top!

Tahini Dressing
1 citrus-y juice (could be lemon, lime, apple cider vinegar, balsamic vinegar, orange, grapefruit)
2 tablespoons tahini
1 pinch salt
1 dash olive oil

To make a tahini dressing combine some warm water (just enough to loosen up the tahini, probably one part water to three parts tahini), your citrus-y acid, a pinch of salt and a splash of olive oil. Mix those delcious things together. Give it a taste. That’s it.


Broccoli Salad with tahini dressing

 

Chunky Hummus

This is the perfect dip for veggies, pita, or just straight onto a spoon if you love hummus as much as we do! Plus, we can almost always find a can of chickpeas, or beans, somewhere in the cupboard – so you’re ready to go.

1 can chickpeas (if you don’t have chickpeas handy you could use a can of cannellini beans, butter beans, or pretty much anything in the bean category really. If you’re a total rockstar you can use dried chickpeas that have been soaked overnight and then cooked)
2 tablespoons Tahini
1 clove garlic (minced)
1 splash citrus juice (lime works best)
1 dash olive oil
1 pinch salt
1 pinch paprika
1 teaspoon cumin

This is one of the simplest recipes, all you have to do is throw all the ingredients into a blender, food processor, or, if you are short on kitchen appliances, get your mate to smash them with a fork! It’s ok to leave it chunky.

The secret is (as always) to try it as you go and make sure you’ve got some kickass flavor going. Add salt, spices and acid as needed.


Chef Henri cooking Beetroot Salad

 

Beetroot Salad

Don’t be intimidated by this one just because it uses beetroot leaves. This is also a quickie salad, one that’s sure to make your stomach happy!

2 beetroots (leaves and bulbs)
1 handful nuts (whatever kind you like, we’re partial to hazelnuts and walnuts)
Salty cheese (like feta or goat) to taste

Optional vinaigrette:
2 tablespoons oil (olive works best)
1 tablespoon balsamic vinegar (or any type of vinegar)
1 pinch salt
1 pinch chili flakes
1 pinch pepper

Start with the beetroot, chop the stems; dunk the the leaves very quickly (10 seconds) in boiling water and chop ’em up. Then boil the bulbs until they are soft (should take about 30 mins for a big bulb, less for smaller ones), before peeling and cutting into wedges (or squares, or circles, or whatever you’d like). Mix everything together, add some nuts and your salty cheese. Then we recommend topping it off with a simple vinaigrette, but it’s your circus.

Bone app the teeth

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