June 16, 2022
Broccoli Sprout Salad with Matcha-Ginger Vinaigrette
Broccoli Sprout Salad with Matcha-Ginger Vinaigrette
INGREDIENTS
- 3 Tbs. rice vinegar
- 1 Tbs. honey
- 1 Tbs. finely chopped peeled ginger root
- 2 garlic cloves, finely minced
- 2–3 tsp. matcha green tea powder
- 2 tsp. tamari
- 4 Tbs. light (not toasted) sesame oil
- 2 cups packed broccoli sprouts
- 2 cups packed baby spinach leaves, shredded or chopped small
- 1 medium carrot, cut into thin matchsticks
- 1 small celery stalk, very thinly sliced on the diagonal
- 1/2 small red onion, thinly sliced
- 1/2 cup sugar snap peas, thinly sliced on the diagonal
- 1/4 cup toasted cashews
- 1/4 cup goji berries
- 2 Tbs. black sesame seeds
METHOD
- In small bowl, whisk together rice vinegar, honey, ginger, garlic, matcha powder, and tamari until well blended. Whisk in sesame oil. Season to taste with salt and white pepper. Set aside.
- In medium bowl, combine broccoli sprouts, baby spinach, carrots, celery, red onion, and sugar snap peas. Drizzle salad with just enough dressing to lightly coat, and toss to mix well. Add cashews, goji berries, and black sesame seeds, and toss to combine. Divide salad between four bowls, and serve immediately.
Ingredients 450g salmon fillet ½ teaspoon salt, divided ¼ teaspoon ground pepper 30g string beans (green, yellow, or a mix), trimmed and cut into 1-inch pieces 1 ¾ cups water ¾ cup quinoa (red, white, or tricolored), rinsed 3 tablespoons lemon juice 2 tablespoons olive oil 1 clove garlic, minced 2 teaspoons chopped fresh oregano, plus more for garnish, or 1/2 tsp. dried 1 medium tomato, seeded and chopped ¼ cup crumbled feta cheese ¼ cup pitted Kalamata olives, halved or sliced Instructions Preheat oven to 400 degrees F. Line a large baking sheet with foil. Place salmon filet on the prepared baking sheet and sprinkle with 1/8 tsp. salt and pepper. Bake until the salmon is no longer opaque in the center and flakes easily with a fork, 20 to 25 minutes. Let rest for 5 minutes, then flake the salmon into bite-size pieces (discard the skin). Meanwhile, bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket. Add 8 ounces beans; cover and cook until tender-crisp, about 5 minutes. Rinse the beans under cold water, drain well, and set aside. Combine 1 ¾ water, ¾ quinoa, and 1/8 tsp. salt in the saucepan; bring to a boil. Reduce heat to low, cover, and simmer until the quinoa is tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork. Whisk 3 tablespoons lemon juice, 2 tablespoons oil, 1 clove minced garlic, 2 teaspoons chopped oregano, and the remaining 1/4 tsp. salt in a small bowl. To serve, divide the quinoa among 4 dinner bowls. Arrange the salmon, beans, tomato, feta, and olives over the quinoa. Drizzle with the dressing and garnish with more fresh oregano, if desired. Nutrition and Cooking Times Serves: 4 | Prep time: 30 minutes | Cook time: 15 minutes | Total time: 45 minutes Nutrient Value per serve: Calories: 480kcal | Protein: 30g | Fat: 28g | Carbohydrates: 28g
In this bulletin...
Ingredients 500g barramundi fillets 2 tbsp olive oil Salt and black pepper, to taste 1 cup cherry tomatoes, halved ½ cup mixed olives, sliced 1 clove garlic, minced 1 tbsp capers, drained Zest of 1 lemon ¼ cup fresh parsley, chopped Lemon wedges, to serve Instructions Prepare the Barramundi Preheat the oven to 200°C (390°F). Pat the barramundi fillets dry and season with salt, pepper, and a drizzle of olive oil. Place them on a lined baking tray. 2. Make the Tomato & Olive Medley In a bowl, mix cherry tomatoes, olives, garlic, capers, lemon zest, and half the parsley. Toss with olive oil and season with salt and pepper. 3. Roast and Serve Spoon the tomato and olive mixture over the fish. Roast in the oven for 12–15 minutes until the barramundi is opaque and flakes easily. Remove from the oven, garnish with the remaining parsley and a squeeze of lemon juice, and serve warm. Nutrition and Cooking Times Serves: 4 | Prep time: 10 minutes | Cook time: 15 minutes Nutrient Value per serve: Calories: 350kcal | Protein: 35g | Fat: 4g | Carbohydrates: 10g