Name: Super green salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 2 heads broccoli, cut into large florets; 3 stems kale, hard stalks removed, leaves torn; 2 pita breads; 60ml extra virgin olive oil, plus extra, to drizzle; Sea-salt flakes and freshly ground black pepper, to season; 60g (when uncooked) white quinoa, cooked, cooled; 3 Tbsp roasted tamari almonds or smoked almonds; 2 Tbsp sesame seeds, toasted; 3 Tbsp pepitas, lightly toasted; 5 Tbsp thick Greekstyle yoghurt; 1 large avocado, thinly sliced; Juice of ½ lemon; 2 sprigs mint, leaves torn; DRESSING; 60ml extra virgin olive oil; 6 cloves garlic, thinly sliced; 3 long red chillies, thickly sliced on an angle; 2 Tbsp fennel seeds; 100ml red wine vinegar; 2 Tbsp honey

The smoky, nutty flavours of charred broccoli and quinoa combine deliciously with kale, avo and honey dressing.

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Ingredients

2 heads broccoli, cut into large florets

3 stems kale, hard stalks removed, leaves torn

2 pita breads

60ml extra virgin olive oil, plus extra, to drizzle

Sea-salt flakes and freshly ground black pepper, to season

60g (when uncooked) white quinoa, cooked, cooled

3 Tbsp roasted tamari almonds or smoked almonds

2 Tbsp sesame seeds, toasted

3 Tbsp pepitas, lightly toasted

5 Tbsp thick Greekstyle yoghurt

1 large avocado, thinly sliced

Juice of ½ lemon

2 sprigs mint, leaves torn

DRESSING

60ml extra virgin olive oil

6 cloves garlic, thinly sliced

3 long red chillies, thickly sliced on an angle

2 Tbsp fennel seeds

100ml red wine vinegar

2 Tbsp honey

Method

Blanch broccoli in a large saucepan of boiling water for 45 seconds. Add kale and cook for a further 15 seconds. Drain well then plunge veg into a bowl of iced water to stop cooking. Drain well. Set aside.

To make dressing, pour oil into a large frying pan over a low heat. Add garlic and chilli and cook for 3 minutes. Stir in fennel seeds, vinegar and honey. Pour into a large bowl and season. Set aside to cool.

To make pita chips, preheat oven to 170°C. Open pita breads so you have 4 discs. Put on oven tray, drizzle with a little oil and season. Bake for 5 minutes or until crispy. Set aside to cool then break into chips.

Meanwhile, preheat a griddle pan over a high heat. Chargrill broccoli for 3 minutes each side or until charred. Transfer to dressing bowl and toss.

Add kale, quinoa, almonds, seeds and oil. Toss well.

To serve, spread yoghurt on a large platter. Top with avocado and lemon juice then pile broccoli mixture on top. Sprinkle with mint and a few pita chips. Serve remaining pita chips on the side.

Karen Martini Chef

Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

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Ingredients

Method

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