Broccoli and Carrot Ribbon Salad

👬3🕞30min

vegan, GF, sugar free

A quick and gorgeous Moroccan-inspired salad that works well as a main dish or as a crisp side salad.

Ingredients:


2 tablespoons plus 1/4 teaspoon salt, divided
3 heads broccoli, cut into florets 
150g rice
5 carrots, shredded or cut into ribbons
1/2 cup parsley, minced
1 cup toasted almonds, chopped 
3 lemons, juiced
2 tablespoons maple syrup
4 teaspoons cumin, toasted
1/4 teaspoon pepper
2 to 3 tablespoons olive oil

Method:

Bring a large pot of water and 2 tablespoons salt to a boil. Add broccoli and cook for 2 minutes, until tender but crisp. Drain and run broccoli under cold water to cool and prevent further cooking. Cook rice. Mix broccoli, carrots, parsley, rice and almonds in a large bowl.

In a small bowl whisk together lemon juice, maple syrup, cumin, 1/4 teaspoon salt and pepper. Slowly add olive oil and keep whisking. Taste and adjust seasonings. Toss salad with dressing and serve.

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Tortilla

👬12🕞30 min

vegan, sugar free

You can make these Mexican flat breads thin or thick, depending on your preference. Great recipe to make with your kids, who can then fill them with whatever they like.

Ingredients

cups all-purpose flour
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oil

 

Method:

In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.

Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.

In a large non-stick pan, cook tortillas over medium heat for 2 minutes on each side or until lightly browned. Keep warm.



If you would like your tortillas crispy, just simply divide dough instead 8 portions into 12 (make them thinner).

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