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!

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.