A simple salad of pan charred broccoli tossed with black beans, inca berries and vibrant Mexican flavours makes a nourishing power packed lunch for one.
1 small head of broccoli, florets torn
2 tablespoons extra virgin olive oil
handful of toasted pine nuts
handful of dried inca berries or craisins
1 can (400g) black beans, drained rinsed and drained
1 small red capsicum, deseeded and diced
1 small lebanese cucumber, diced
120g fresh corn kernels
handful of fresh coriander leaves
handful of fresh mint leaves
juice of half a lime
1 tablespoon ground cumin
salt and black pepper to taste
lime wedges (to serve)
- Heat the oil in a small wok or skillet on high. Add the broccoli florets and sauté for a few minutes until charred. Reduce heat to medium and cook for 3-5 minutes until broccoli is cooked and stalks appear glossy. Turn off the heat. Remove broccoli and place in a large bowl.
- Toss the nuts and berries in the hot pan for a minute until lightly toasted. Add these to the pan with the broccoli.
- Add all ingredients except lime wedges to the bowl with the broccoli and nut mixture. Toss lightly to mix well. Plate the salad and serve with lime wedges. Find a nice book to read or sit in a quiet corner and don’t think of work while you enjoy this beautiful dish.