Marinated Summer Greens
Summer is here, finally! It always take a bit longer to settle into the Cape, but right now, it’s glorious. That means that all a lot of us want to eat are salads, fresh food and beautiful produce. In South Africa we are so blessed to have so much choice readily available.
Today I have done a really simple recipe, which is raw, vegan, paleo and banting; for those of you who follow specific plans. It is great as a side dish to a braai, or festive meal or added on top of other leafy greens in a salad.
- 1 head broccoli or about 3-4 fistfuls of tenderstem broccoli/broccolini
- Approx 1 cup fresh peas (shelled)
- Approx 1-2 cups brussel sprouts, cut into quarters
- The juice of 2-3 large lemons
- 1-2 tsp salt (or salt to taste)
- Approx 1/3 - 1/2 cup olive oil
- Approx 8 fresh basil leaves
- 1-2 tsp finely chopped garlic
- The amount of liquid needed should just coat the greens, plus a bit of extra juice. If you want this less 'lemoney' that use a bit less lemon juice and a bit more olive oil.
- Cut up the broccolini/broccoli as you wish, perhaps remove most of the fibrous stems if that part is quite tough. Cut up the brussel sprouts as above, or into halves if you like.
- Mix the olive oil, garlic, salt and lemon juice in a bowl and mix well.
- Put all of the vegetables, marinade, and basil leaves into a resealable bag (e.g Ziploc) and gently massage the wet ingredients into the greens, making sure everything is coated well.
- Put in the fridge overnight and serve just as is or over salad leaves.
- So simple!