Broccoli, fennel and chickpea salad, flavoured with chilli and ginger
The vegetables in this recipe could be replaced with others you may have to hand, using the same spices and method.
Sunflower sprouts work well with this dish.
Ingredients
- 1 good size head of broccoli
- 1 head of fennel
- tea spoon chilli
- inch piece ginger
- 2 cloves crushed garlic
- 1 med size chopped onion
- 2 desert spoons wine vinegar
- 1 glass wine
- 2 dessertspoons tamari/soya sauce
- 2-3 handfuls of chickpeas, or other sprouts
- 2 dessertspoons oil
- 1 wok or thick-bottomed pan
Method
- Prepare the broccoli by removing any woody parts at the bottom, peal off any tough skin leaving a piece of stem on, cut length ways into individual florets.
- Slice the fennel in half and cut out the V shape of the stem, then slice into thin strips.
- Grate or finely chop the ginger.
- Fry the onion and garlic gently until golden, add the chilli and ginger infusing for a few moments.
- Turn up the heat slightly, putting in the broccoli and fennel, for about 2-3 minutes stirring occasionally.
- Add the wine reducing it for a few seconds, take off the heat and add any sprouts, sprinkle on the vinegar and tamari/soya sauce.
- Stir through, and then spoon onto suitable dishes for serving.
Leftovers:
If there is any: as a salad, dressed with a little lemon juice.
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