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.

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