This article was written for Annabel & Grace, which is now part of Rest Less.
Ingredients serves 4
I tbsp coconut oil
300g Tenderstem broccoli, trimmed
2 tbsp olive oil
130g sundried tomatoes, roughly chopped
80g edamame beans, podded
100g goat’s cheese
50g roasted & salted almonds
salt & freshly ground black pepper
How to Prepare
You will need a Spiraliser or Mandolin.
Heat a frying pan over a medium-high heat. When hot, add the coconut oil and allow it to melt. Add the broccoli and sauté for 4-5 minutes. Once you put the broccoli in the pan, don’t move the pan, to allow one side of the broccoli to char. Once slightly charred, continue to cook until it still al dente and set aside.
Push the courgettes through a spiraliser to make noodles or use a mandolin on the ‘teeth’ setting and put them into a large bowl. Add the oil and toss until the noodles are well-coated. Add the sundried tomatoes with the charred broccoli, edamame beans, half of the goat’s cheese and half of the almonds and mix well. Transfer to a large serving bowl and garnish with the remaining cheese and nuts.
Note: You can serve this dish warm by adding all the ingredients, except the garnish, to a large frying pan on a medium heat for 3-4 minutes, stirring well to avoid the courgette wilting. Garnish with the goat’s cheese and the roasted almonds.