Sometimes I forget this is a marathon not a sprint. Things have really started to connect for me in the last 2 weeks. I really feel like I have renewed energy and am just starting to get it. Starting this blog and trying to pursue something new has been such a learning process. It feels like I’m back at school.
Since January I have taught myself how to shoot a dslr camera IN MANUAL MODE. I set aperture, ISO and white balance manually. 6 months ago it couldn’t tell you what any of those things meant. I have taught myself about lighting. I set up a “studio” in my guest room (sorry mom and dad your room is gone! :)).
I am learning how to make food look pretty and appetising. To pick plates and forks and knives and placemats that make the food pop. Not only that. I’m learning to write. To figure out measurements and stories to tell. It’s A LOT! But I am loving it.
I have to remember that I am a baby bird in all this. That this journey is going to take a lot of hard work and learning. Learning what the hell I am doing! But I have to say that I am really enjoying coming up with new recipe ideas, then planning how I am going to plate it up and then photograph it. The writing has been harder to get into a routine with – so my apologies that this blog isn’t updated as much as my instagram is.
Finally On To The Salad!
The weather has been hot in Amsterdam this week so I like to have something that I can serve at room temperature for dinner. Hence this salad was born…and I am obsessed! I’m pretty sure Kris might be over it as I have been making it A LOT, but it is soooooo good. It satisfies all my food groups – crunchy, creamy, crispy, herby and with bright flavours shining through. And as with all my recipes, there are so many ways to mix this up. And the best part is that it tastes just as good the next day. No soggy lettuce here 🙂
This recipe makes a good amount as I always make extra for lunches the next day. So just keep that in mind! If you leave out the chicken, this would make a great salad to have alongside my Sweet Potato Falafels… I’m just saying….
Chopped Broccoli Salad
- Cook Time: 30 minutes
- Persons: 4
- Difficulty: Easy
- 1/2 head of a small broccoli, chopped
- 1 1/2 cup fresh parsley, chopped
- 1/2 cup fresh dill, chopped
- 1 cup cooked chickpeas, drained and rinsed
- 1 cup Lebanese or Israeli Couscous, cooked in chicken or vegetable stock per package directions and cooled
- 2 green onions, diced
- 5-6 radishes, sliced thinly
- 1/2 of a rotisserie or roasted chicken, skin removed and shredded
- 1/2 lemon, juiced
- 1/4 cup feta, crumbled
- 3 tbsp olive oil
- salt & pepper for seasoning
- Preheat oven to 200C/400F and line a baking sheet.
- Cook your couscous per the package instructions. (Optional: I always like to add a bouillon cube for extra flavour.)
- Add the chickpeas to the baking sheet and toss in 2 tbsp of olive oil, season with salt and pepper. Roast for 15 minutes until they start to crisp, remove from the oven and add the broccoli to the same pan, drizzle with 1tbsp olive oil and season. Place sheet back in the oven for another 10-12 minutes until broccoli is cooked through and chickpeas are crispy. Remove from the oven and let cool for 5 minutes.
- Prep your other ingredients – chop the herbs and veg. Juice the lemon, shred the chicken.
- When the broccoli has cooled slightly, place on a clean chopping board and roughly chop into small pieces.
- Place all the ingredients in a bowl, pour over lemon juice, toss and sprinkle with the feta. Serve at room temperature.
There are lots of ways to mix this one up – I tend to add in any veg that is close to the end – like a cucumber, avocado or leftover pomegranate seeds.
You can also skip the chicken to make this vegetarian or to serve it along side some steamed or roasted fish. It tastes just as good the next day straight out of the fridge!