A client loaned me the most amazing cookbook; ‘Community; Salad
Recipes from Arthur Street Kitchen’ by Hetty McKinnon. It is a beautiful
collection of recipes that will enthrall any reader and will make you think
about salads in a much more extensive way than you probably ever have before. It
is not a vegetarian cookbook, however all the salad ingredients are vegetables,
spices & herbs. Below I have adapted one of Hetty’s popular brassica
recipes to include some ham and some extra beans for protein. Hetty offers each
reader of her cookbook and taster of her Arthur Street Kitchen salads a chance
to discover more meaningful ways to bond and relate through food, which to me
is the absolute point of eating (besides avoiding starvation, of course!).
INGREDIENTS
- 2 tablespoons coconut oil (liquid form)
- 2 heads of broccoli (1 kg), cut into even-sized florets & stalks thinly sliced
- 2 garlic cloves, finely chopped
- 100 -150g good quality ham, finely chopped
- 1 x 400g tin of chickpeas, washed & drained well
- 1 x 400g tin of cannellini beans, washed & drained well
- 1 generous handful of mixed lettuce, washed & drained well
- 2 tablespoons fresh parsley, finely chopped
- the zest & juice of 1 large lemon
- sea salt & ground black pepper
COOKING
1. Combine the oil, broccoli and garlic in a large bowl and toss well.
2. Heat a large frying pan over medium-high heat and add the broccoli-garlic-oil mixture. Keep stirring the broccoli, garlic and ham frequently so that they do not burn. Add a few splashes of water to the pan if the ingredients start to stick. Continue to stir until the broccoli is just soft and the garlic and ham are lightly golden.
3. Combine the broccoli mixture with the chickpeas, beans, lettuce, parsley and zest & juice in a large serving bowl. Toss well to combine all ingredients and add sea salt and pepper to taste.
Serves / 4 for a main meal
Total Preparation time / 10 - 15 minutes
From pan to plate / 10 - 15 minutes maximum
x Emily
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