Silverbeet & broccoli tumble with herby avocado dressing
Servings: 4
Green on green on green is good. Grapes’ tart sweetness with the bitter earthiness of the silverbeet is all brought together with a creamy, zippy avocado tahini (which is totally a tahini guac). It’s very #health without feeling like you’re going without. You’re only using the silverbeet leaves here, so chop the stalks to sweat with onion for any kind of stew or soup, anywhere you’d use celery (you can also freeze for ’ron). If you can’t be bothered slicing with precision, cut the brocc into chunks and pulse in a food processor. Add as much garlic as you want – I like mine garlicky, obvs.
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Ingredients
- 1 broccoli head
- 1 small fennel bulb, about 200 g (7 oz) fronds reserved for garnish
- ½ bunch silverbeet (Swiss chard) leaves only
- 2 tbsp extra virgin olive oil
- 300 g (10½ oz) green grapes, halved
HERBY AVOCADO DRESSING
- 2 spring onions (scallions) green parts only white parts finely sliced and reserved
- ½ cup coarsely chopped dill
- ½ cup coarsely chopped parsley leaves
- ¼ cup (60 ml) extra virgin olive oil
- 1-2 garlic cloves
- 2 tbsp apple cider vinegar
- 1 ripe avocado a creamier variety like Hass
- 1 tbsp tahini
- 1 tsp dijon mustard
- Zest and juice of 1 lemon
- 1 tsp salt flakes
- ½ tsp freshly cracked black pepper
FINAL BITS & BOBS
- 2 tbsp pepitas pumpkin seeds, toasted
Instructions
- Boil 2 cups (500 ml) of water. Trim and peel the broccoli stem, then slice it thinly along with the florets, following the shape of the broccoli. Do the same with the fennel bulb. Pop both into a heatproof colander and pour the boiling water over the top.
- Roll the silverbeet leaves up and thinly shred with your sharp knife. Rub the leaves with the olive oil and a pinch of salt flakes to macerate.
- To make the dressing, blitz all of the herby avocado dressing ingredients in a food processor to a thin paste. Taste and season with more salt and pepper if needed.
- Toss the drained veg, rubbed silverbeet and the grapes together in a serving dish, then drizzle generously with the dressing (feel free to leave any leftovers in a jug on the table) and finish with a sprinkle of pepitas, reserved spring onion whites and fennel fronds.
Notes
Recipe from Salad for Days, Murdoch Books