Prep Time: 20 mins.
Cook Time: N/A
Total Time: 20 mins.
Serves: 2-3 people
Cuisine: Side
Skill Level: Easy
Ingredients:
- 1 Head of broccoli – finely chopped (florets only)
- 1 Carrot – grated
- 1 Cooked beetroot – chopped
- 1/2 Avocado – sliced
- 1 Small red onion – finely sliced
- 1/2 Can (400G) of chickpeas – drained and rinsed
- 1 Cup of cooked quinoa
- 25g Almonds – roughly chopped
- 20g Pumpkin seeds
- A handful of fresh mint leaves – finely chopped
- A handful of fresh coriander – finely chopped
Dressing:
- 2 Tbsp of extra virgin olive oil
- 1 Tsp of dijon mustard
- 1 Tsp of apple cider vinegar
- 1 Tsp of maple syrup
- Squeeze of lemon
- Salt & pepper to taste
Method:
- Add the almonds and pumpkin seeds to a dry pan. Toast them for 5 minutes until fragrant.
- Chop the broccoli florets very finely. Add it to a bowl together with the grated carrot, avocado, beetroot, red onion, chickpeas, and quinoa.
- Add all the dressing ingredients into a bowl and mix. Add the chopped herbs and mix again. Add the toasted nuts to a salad and mix everything together. Enjoy!
SHOPPING LIST
Sweeties Fruits & Nuts
- Almonds
- Pumpkin seeds
- Quinoa
Nick & Sue’s Deli or Camberwell Market Deli:
- Extra virgin olive oil
- Dijon mustard
- Apple cider vinegar
- Maple syrup
Camberwell Fruit & Vege:
- Broccoli
- Carrot
- Beetroot
- Avocado
- Red onion
- Fresh mint leaves
- Fresh coriander
- Lemon
Pantry:
- Salt
- Pepper
- Can of chickpeas
