Roasted #Brussel sprouts, #brocollini and #pepito salad with #Tahini and lemon dressing

Roast some Brussel sprouts and slivers of garlic

Steam or microwave some broccolini

Quick fry some pumpkin seed in a tablespoon of olive oil

Add the Brussel sprouts and broccolini

Add salt to taste

Pour in juice of lemon

Mix

Transfer to salad bowl

Grind some black pepper

Drizzle over tahini paste

Enjoy

Roast fennel, broccoli and tomato salad with rocket

Roasted, caramelised fennel has to be one of the yummiest salad ingredients. For this salad I roasted the fennel and cherry tomatoes, adding the broccoli toward the end so it was just tender and tossed with fresh rocket leaves. Delicious with Butterflied Prawns with garlic and chilli 

Prep time: 5 minutes Cooking time: 30 minutes

Ingredients:

1 medium size fennel bulb
10 cherry tomatoes sliced in half
1 head of broccoli
2 cups fresh rocket leaves
olive oil
Juice of 1 lemon
salt and black  pepper

Method:

1. Pre-heat oven to 180 degrees celcius
2. Cut off top of fennel bulb and slice into half, then into thirds
3. Halve the cherry tomatoes or leave whole if they are really small
4. Remove hard stalk of broccoli and cut into florets
5. Place fennel in roasting pan lined with baking paper
6. Smear fennel with some olive oil and place in oven for 10 minutes
7. Add cherry tomatoes cut side up and drizzle some olive oil over them.
8. Sprinkle salt over fennel and cherry tomatoes.
9. Return pan to oven for another ten minutes
10. Add broccoli to pan and roast until just tender. By this stage the fennel and tomatoes should be tender, well roasted with signs of caramelisation, leave for few more minutes if you need to.
11. Place baby rocket in salad bowl.
12. Put roasted vegetables with roasting juices and oil over rocket, squeeze over lemon juice, add salt and ground black pepper to taste and toss gently.

Broccoli and Green Beans with garlic, anchovies and onion 

This recipe brings together a classic combo of flavours. A quick and easy way to add flavour and bite to your greens. This is an excellent accompaniment to grilled steak and roast dinners.  I used special Tricana brand Portuguese anchovies rolled with capers for this version, but just ordinary anchovies will do fine. You can omit the capers, add chilli flakes, or add roasted almond slivers, and/or finish with lemon zest. Any or all of these additions would be just as delicious and quick! 

Prep time: 15 minutes  Cooking time: 8-10 minutes

Ingredients:
200g green beans (top and tailed)
250g broccoli florets
8-10 anchovies
2 teaspoons capers(optional)
1/2 onion sliced thinly
2 cloves garlic crushed
1 tablespoon olive oil
Ground Black pepper 
Parsley to garnish 

Method:

Steam or microwave beans and broccoli until just tender (al dente) – should be bright green! Set aside.
Slice onion thinly
Crush garlic
Heat olive oil in pan, then add onions and cook over medium heat until translucent, add garlic and heat through until fragrant, add anchovies (and capers if using) and mix through onion garlic mixture until some of the anchovies “dissolve”.


Add broccoli and beans to pan and heat, turning to coat vegetables in onion mixture and allow flavours to meld with vegetables.


Sprinkle with chopped parsley and serve warm as a side dish.