from the garden

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It’s nearly Christmas, where has the time gone? I’m going away on holiday for a month and what I’m most worried about is who is going to water my little veggie garden when I go!

I harvested the last of my broccoli and when I saw it had sprouted flowers – I had an idea – a bunch of broccoli would make a beautiful flowery gift for a friend for her birthday, and the rest left over? A healthy crunchy to share with my housemates!

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ingredients:

  • one bunch (thin) long stem broccoli
  • 200g baby spinach and rocket mix
  • seeds of half a pomegranate
  • handful roasted almonds slivers
  • half a bunch of flat parsley and mint
  • punnet green olives
  • lemon

method:

  • blanch broccoli in salted water.
  • toss all ingredients together (cut the olives in half) and lastly scatter the pomegranate seeds and toasted almonds.
  • drizzle with olive oil, balsamic vinegar and the zest and juice of half a lemon.
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