Tenderstem Broccoli and Asparagus Salad

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A delicious light lunch option or scrumptious side to a tasty main


You’ll need:

  • A packet of tenderstem broccoli
  • A packet of mange tout
  • A packet of asparagus
  • 1 tbsp olive oil
  • 1 tsp of garlic powder
  • 1 tsp of smoked paprika
  • Salt and pepper
  • A bag of your favourite mixed lettuce leaves
  • Rocket
  • 1 punnet of cherry tomatoes (halved)
  • 1 red onion (sliced)
  • Pomegranate seeds
  • Your favourite dressing

The how to:

  1. Snap the bottom off your asparagus.
  2. In a pan add your oil and sauté your veggies in the paprika, garlic powder and seasoning. You want them to stay crunchy so don’t cook ’em for more than 6 minutes.
  3. In a large tupperware add everything. Toss it and eat as much as you wish. Will last in the fridge for up to three days.

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Top tips:

  • Keep your it fresh by drizzling the juice of half a lemon through your salad and add a square of kitchen roll and seal. This will absorb any extra moisture and keep the leaves crisp.
  • Keep dressing separate until just before eating. If taking to work carry in a little container.

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