Super green salad

2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 2 rating(s)
Jess Durden's super green salad

This super salad packs a crunch, with seeds, lots of veg and protein-filled chickpeas

Serves 2

Jess Durden

Recipe by: Jess Durden | Creative Designer

I came up with this salad a couple of years ago when I was on a health kick. It’s really tasty and I ended up eating it for lunch for about 4 weeks straight. As a vegetarian, I have taken it to a few family barbeques and picnics, and it always goes down a treat.

Jess Durden

Recipe by: Jess Durden | Creative Designer

I came up with this salad a couple of years ago when I was on a health kick. It’s really tasty and I ended up eating it for lunch for about 4 weeks straight. As a vegetarian, I have taken it to a few family barbeques and picnics, and it always goes down a treat.

Ingredients

  • 350g broccoli
  • 160g frozen peas, edamame or broad beans
  • ½ medium cucumber, diced
  • Handful fresh mint, finely chopped
  • Handful fresh parsley, finely chopped
  • 60g sprouting seeds (which can be found with bags of salad in the supermarket)
  • 2 teaspoons pumpkin seeds
  • 2 teaspoons sunflower seeds
  • 1 x 400g can chickpeas, in water, drained and rinsed

Dressing

  • 2 teaspoons mustard, such as wholegrain
  • 2 teaspoons honey
  • 1 teaspoon water
  • 1 teaspoon olive oil

CALORIES: 425

FAT: 16g

5 A DAY: 4.5

SALT: 0.5g

SUGAR: 13g

Method

  1. To make the dressing, add all the ingredients to a sealable container. Put on the lid and shake vigorously.
  2. Cut the broccoli into small florets and dice the stem, discarding any that is particularly hard and fibrous. Steam over simmering water for 3–5 minutes, until it is just cooked. Then run it under cold water, to help it keep its vibrant colour.
  3. Cook the frozen peas or beans according to packet instructions. Again, rinse under cold water.
  4. Once the broccoli and peas have cooled, place all the salad ingredients into a large serving bowl and mix.
  5. Just before serving, add the dressing and toss to coat all of the salad.

Serving suggestion: Serve on its own, or with some cooked brown rice or quinoa.

For extra crunch, you could roast the chickpeas. Pat them dry after rinsing, place on a lined tray, coat with light cooking spray oil and roast in the oven at 210oC/Fan 190oC for 20–30 minutes.


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