Broccoli and spinach ‘couscous'

Broccoli and spinach ‘couscous'

By
From
Ben's BBQ Bible
Serves
4-6
Photographer
Billy Law

This super-healthy salad is fantastic for all barbecue occasions.

Ingredients

Quantity Ingredient
1/2 head broccoli
250g baby spinach leaves, washed
2 avocados, peeled and sliced
1/2 cup toasted pine nuts
1 cup picked sweet basil
100g parmesan, sliced using a vegetable peeler
salt flakes
freshly ground black pepper
2 limes, juiced

Method

  1. Wash and drain the broccoli. Finely slice the florets from the stalk (discarding the stalk), to create a couscous-like texture with the broccoli flowers.
  2. Place the spinach leaves on a large platter, or into a salad dish.
  3. Arrange the avocado slices on top, then the broccoli and pine nuts.
  4. Scatter with the basil and parmesan. Season lightly with salt flakes and pepper.
  5. At the last minute, dress and toss with the lime juice. Serve straight away
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
Odonoghue
O'Donoghue
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