Only two days to go before my Cooking Workshop at the Go Green Expo here in Auckland, and I cannot wait to see you! (There are still a few tickets available here). I'm going to be teaching you how to make two incredible recipes - both entirely plant-based, made with nutrient-dense whole food ingredients, easy to recreate at home, and of course impossibly delicious. On the sweet front we're going to be making these delicious Ferrero Rocher Choc Hazelnut Truffles. They're one of my favourite recipes of all time and one of the most popular on my blog, so I know you are going to love them. If you're a fan of Nutella or chocolate and hazelnuts in general, then you'll find these a real treat.
Then of course I had to choose something for our main. Because tradition would have it that savoury must be consumed before sweet (unless you're my mother in law, in which case the reverse is entirely legitimate...!).
I was originally planning to do this Pomegranate Cauliflower Couscous Salad, as it has such incredible flavour and has received such great reviews from those of you who've made it. But on visiting the markets earlier this week, low and behold cauliflowers have spiked to NZ$11 a pop! (US$8 / EUR 7). Yes, no longer are my darling cauliflower an appropriate seasonal fit for these increasingly autumnal New Zealand days.
Beside the cauliflowers however were the most glorious looking broccoli, at half the price for two. The farmers told me that cauliflowers are rather tricky to grow right now, and can be quite sensitive to temperature changes. Broccoli in contrast are a lot easier, and luckily for us their harvesting has just begun.
And so I've made this delicious raw style salad, retaining all the fantastic vitamin C content of our broccoli, with a rich and nourishing Italian twist. Think salty sun-dried tomatoes, rich kalamata olives, zingy red onion, crunchy red capsicum, all drizzled in a sweet and tangy balsamic dressing. If you've made a raw cauliflower dish before then this is an amazing way to switch things up! Plus there are so many incredible vitamin and mineral benefits going on here, but I'll have to save that for Sunday's workshop. For now, here's a sneak peak of the recipe, and of course for all my non-Auckland friends who aren't able to attend. For the rest of you, I can't wait to see you on Sunday!
PS If you make this flavour packed Italian Broccoli Salad with Sundried Tomatoes and Olives, I'd love to hear your feedback in the comments area below or over on my Facebook page. Or if you’re a food-snapper like me, share your bowls of beauty on Instagram with the tags @begoodorganics and #begoodorganics. I can't wait to see what you come up with! You can also bookmark this recipe on your favourite recipe board on Pinterest. And if you're not already subscribed to my weekly recipe emails, make sure you do that here!
Serves 2 as a main, or 4 as a side
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Always use certified organic, local and fairly traded ingredients wherever possibleBroccoli Salad
1 large head broccoli (~480g, including the stalk)
1/2 red onion (1/2c diced)
1 red capsicum (1/2c diced)1/2c parsley (chopped and packed)
6 sundried tomatoes
1/4c kalamata olives (sliced)
3 medjoul dates (pitted & fined diced)
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon