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
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
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.