Tag Archives: broccoli

French Beans, Broccoli & Puy Lentil Winter Salad

This winter warmer salad is vibrant and fun. Lentils provide a rich source of essential nutrients such a B group vitamins, protein and iron. An ideal alternative for vegetarians and very filling.


  • 1 cup of Puy lentils (black French lentils)
  • 1 Head of broccoli
  • Large handful of green beans
  • 1 cup of peas
  • 1 small red onion
  • Olive oil

Stock of your choice (I used beef because it has loads of flavour). Make your own or make sure you use a good quality preferably organic low salt brand.


  1. Cook the lentils according to packet instructions and set aside to drain.
  2. Top and tail the beans, cut the broccoli into florets, wash the peas and steam the lot - separately!
  3. Toss the lentils and veggies in a large bowl, then add finely sliced onion and torn mint leaves. Mix through a dash of your chosen dressing and if you're serving the tahini dressing, serve extra on the side.

Tahini, Mint & Yoghurt Dressing

  • 1/2 a cup of Tahini paste
  • 1/4 to 1/2 cup of natural sheep or goat yoghurt
  • Lemon juice
  • Salt
  • Handful of fresh mint
  • 1 small clove of garlic smashed to a paste

Mix all the ingredients in a jar or small bowl, add roughly chopped mint and serve.

Simple Vinaigrette Dressing

  • Olive oil
  • 1 teaspoon of Dijon mustard
  • Lemon juice or organic white wine vinegar
  • 1 clove of garlic smashed to a paste
  • Salt & Pepper to taste

Mix 3 parts olive oil to 1 part lemon juice or vinegar into a jar, then add remaining ingredients and shake.  







Red Rice and Broccoli Salad with Cranberries

  • Demo Image
  • Demo Image

Red rice is another example of a low GI unhulled or partially unhulled grain with a nutty flavour and a high nutritional value. Served warm or cold, this dish has been one of favourites lately because it's filling and versatile.

Red Rice & Broccoli with Cranberries

Red Rice & Broccoli with Cranberries


  • Red rice (available from your local Health Food stores, Organic Grocers or speciality delis and supermarkets)
  • 1 small onion finely diced
  • 1 clove of garlic crushed into a paste with a little salt
  • 1 fresh bay leaf (optional)
  • 1/2 - 1 teaspoon of cumin seeds
  • Broccoli
  • Handful of Dried cranberries
  • Olive Oil


  1. Cook the red rice according to packet instructions, drain, fluff up and set aside.
  2. Steam the broccoli in small florets and set aside.
  3. Gently pan fry the onions, garlic and cumin seeds in a little olive oil with the bay leaf until the onions have softened - don't burn the cumin!
  4. Add the cooked rice to the saucepan then the broccoli and cranberries and stir through. 

That's it! So simple and really tasty. Adjust olive oil and seasoning to taste.

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