green goddess salad

green goddess salad

1 x cup of frozen peas
1 x large head of broccoli, cut into florets
1 x small brown onion, sliced
1 x cup (or thereabouts) of shredded white cabbage
A sprinkling of almonds
A sprinkling of sunflower seeds
1 x avocado, chopped
Fresh dill, roughly chopped
Fresh parsley, roughly chopped
A sprinkling of dried cranberries (or raisins or sultanas)
A couple of tablespoons of goats cheese
A good sprinkling of chilli flakes
The juice of half to a full lemon (depending on how juicy the lemon is)
A dash of olive oil
Salt and freshly cracked pepper

• Let’s start by cooking the peas in a small saucepan of water until “just” cooked. Drain and add to a large mixing bowl. 
• Meanwhile, grab a non stick fry pan, add a dash of olive oil and pan fry the broccoli until charred on the outside, but still withholding its crunch. No mushy broccoli here pretty please. Season with salt and pepper here. Reserve the broccoli into the mixing bowl with the peas. 
• Next, we’re going to add the onion to the same frypan with another dash of olive oil and cook until starting to soften (giving it a head start). Add the cabbage and season with salt and pepper here, stir frying until charred on the outside and nicely cooked through. Reserve this into the mixing bowl with the broccoli. 
• Wipe out the frypan and dry toast the almonds and sunflower seeds for a couple of minutes until you’ve woken them up a bit (being careful not to burn them). Reserve to the mixing bowl. 
• Now go into the mixing bowl with the avocado, the fresh herbs, the cranberries, the goats cheese, the chilli flakes and lemon juice – tossing it all to combine. 
• Pile up on to a nice serving dish and you’re ready to dig in.