Posted on April 16, 2018 by Kate Halsall
The sun is finally here – for this week at least! For this food blog, I thought of spring and took inspiration from a Deliciously Ella recipe. I’ve not had asparagus for a long time (it’s not fodmap friendly), but I do love it. There really is a healthy feel about an all green vegetable salad – even if it is served warm!
Ingredients
Serves 3
For the Salad:
125g Asparagus – with the woody bits cut off
200g Tenderstem Broccoli
100g Edamame Beans (I used a mix of edamame beans, green beans and baby corn)
200g Cherry or Vine Tomatoes
2x Courgettes – sliced into strips
70g Wild Rocket
For the Pesto:
A good quality green pesto will do, but if you want to make your own there is a great Ella recipe for a Basil Pesto.
For the Croutons (optional):
1x Slice Sourdough Bread
A little pesto
Method
Place the tomatoes and courgettes in an oven dish and roast without any oil for 25-30 minutes. Place the broccoli, asparagus and edamame into a steamer and steam until cooked to your liking. On your piece of sourdough, spread each side with a little pesto, toast it and slice it into cubes. When all the vegetables are cooked, set the tomatoes aside and add all the green vegetables into a bowl (whilst warm) and add 1 tablespoon of the pesto. Mix well.
Place the rocket onto a plate and top with the green veg. Add the tomatoes and croutons and serve.
It’s a great low carbohydrate, high protein and high nutrient meal. You can have it buy itself or as a side salad. You can also have it cold. Enjoy!