A warm broccolini salad peppered with toasted almond flakes and tangy incaberries is easy to prepare and packed with flavour and nutrients. The mustard brings out and finishes off the flavours beautifully.
- 1 bunch broccolini, end of stalks trimmed and chopped (175g approximately)
- 1 tablespoon olive oil
- 1 tablespoon wholegrain mustard
- 1/4 cup slivered almonds
- 1/4 cup incaberries
- Heat oil in a small frying pan over medium. Add mustard, berries and almonds. Sauté quickly and swiftly till mixed and almonds start turning golden (approximately 30 seconds). Add broccolini and cook for a minute tossing constantly till the green starts becoming deeper and appears glossy.
- Remove and serve warm.
Incaberries can be easily substituted with dried cranberries or raisins.
This warm salad is great served on top of a grilled salmon steak with some crumbled goat’s cheese.