Green Goodness Bowl

Ben O'Donoghue

Ingredients:

Pumpkin Seed Hummus

  • 300g pepita seeds soaked in water
  • 30g garlic
  • 120ml lemon juice
  • 120gm tahini
  • 250ml water
  • 250g evo

Tahini Green Goddess Dressing

  • 3 cloves garlic peeled
  • Juice of 1 lemon 60mls
  • Salt
  • 100g tahini
  • 250ml EVO
  • 1 cup of water
  • 1 tablespoon caper
  • 1 bunch chives
  • 1 bunch tarragon
  • 1 cup rocket
  • 1 cup basil

Salad

  • 1 bunch Kale (stems removed)
  • 1 small broccoli
  • 100gm green beans
  • 100gm sugar snaps
  • 1 finely sliced white onion
  • 1cup basil leaves
  • 1cup mint leaves
  • 120mls EVO
  • 1 Lemon juiced 60mls

Method:

Pumpkin Seed Hummus

  1. In a blender, place the lemon juice, garlic and salt. Blend until smooth.
  2. Drain the pepita seeds and add to the garlic and lemon mixture. On high speed blend the pepitas add the water slowly until smooth. Then continue blending adding the olive oil. Blend until it’s as smooth as you can get it. Season with salt and pepper.

Tahini Green Goddess Dressing

  1. In a blender place the garlic, lemon juice and salt and blend until smooth. Add the Tahini and blend until creamy. Whilst still blending the olive oil and water.
  2. Turn off the blender and add all the herbs and capers, then turn on high speed and blend until smooth and bright green.

Salad

  1. Wash and remove the stems from the kale. Then using a sharp knife shred the kale as finely as you can and place into a bowl.
  2. Chop the broccoli into coarse crumbs including the stem. If the stem is woody don’t use it.
  3. Trim the sugar snaps and green beans the tops tails and stringy side bits then slice thinly on an angle. Combine with the broccoli and kales and the white onion and herbs
  4. Combine the lemon juice and olive oil and dress the salad and season with salt and pepper.
  5. In a serving bowl spread a generous amount of hummus. Top with your dressed salad then lashings of your green goddess dressing.

Similar Recipes

Picnic Cheese Board

Picnic Cheese Board

Ingredients: Hard Cheese Soft Cheese Blue Cheese 1 baguette  A bunch of Green Grapes Honeycomb Salami (sliced) Smoked Salmon Dip Artisan Crackers Beetroot dip Poppy Seed Skordalia Dip Dukkah Stuffed Bell Peppers Marinated Olives (pitted) Method: There are no rules or...

Roasted Brussel Sprout Salad

Roasted Brussel Sprout Salad

Ingredients: 700g sprouts (500g trimmed whole, 200g thinly sliced) 3 garlic cloves, crushed  100g kale, thinly shredded  1 red onion, thinly sliced  150ml olive oil 3 lemons, juiced  2 anchovies in oil, chopped  2 tbsp wholegrain mustard  80g hazelnuts, toasted and...

Salt & Pepper Squid Cones

Salt & Pepper Squid Cones

Ingredients: 1 tbsp sea salt flakes 1 tbsp cracked black pepper 8 cleaned squid tubes, thinly sliced Vegetable oil, for deep-frying 1 cup self-raising flour ½ cup mayonnaise Lemon wedges, to serve Method: Place the salt and pepper in a large bowl and mix to combine....

Zucchini Flower & Ricotta Tart

Zucchini Flower & Ricotta Tart

Serves 4 Ingredients: 2 sheets frozen puff pastry, thawed and halved 500g fresh ricotta 8 slices prosciutto 2 tbsp white balsamic vinegar 2 tbsp extra virgin olive oil Sea salt and cracked black pepper 6 zucchini flowers, halved and stamens removed, or 1 zucchini,...

Orecchiette with Broccolini

Orecchiette with Broccolini

This recipe is brought to you with the help of our friends at Perfection Fresh  Ingredients: 500g orecchiette pasta Table salt for pasta water 2 heads broccolini, cut into small pieces, use stalk as well 4 birds eye chilli, sliced finely 5 cloves garlic, chopped 4...

Okonomiyaki (Japanese Pancake)

Okonomiyaki (Japanese Pancake)

Ingredients: ½ of a Wombok Cabbage (Shredded ) 3 Carrots (2 grated & 1 julienned) Daikon (julienned) - optional 3 eggs 1 cup of Corn Flour Spring Onions (Chopped) Mint Black & White Sesame Seeds Caster Sugar  White Vinegar Kewpie Hoisin Chilli - optional Fried...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!