Gluten-free goodness
The green
god/goddess bowl
With its combination of greens, this salad is almost too
yummy to be healthy.
Serves 2
15g (½ cup) shredded kale
6 broccolini stems
10 green beans
2 tablespoons olive oil, plus extra to serve
1 heaped tablespoon pesto (at right)
300g (1½ cups) cooked quinoa
juice of ½ lemon
45g (1 cup) baby rocket (arugula) leaves
1 zucchini, shredded or spiralised
1 avocado, sliced
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1 tablespoon pepitas (pumpkin seeds)
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a few basil leaves
pinch of Himalayan salt
pinch of freshly ground black pepper
2 lemon wedges
1 Fill a saucepan with water and bring to the boil. Have a
bowl of iced water at the ready.
2 Add the kale to the boiling water and blanch for 30
seconds, then remove with tongs and refresh in the iced
water to stop it cooking further.
3 Add the broccolini to the boiling water. Leave to boil for
1 minute, or until just tender, then remove and add to the
iced water.
4 Blanch the beans in the boiling water for 30 seconds,
then remove and add to the iced water.
5 Drain the blanched vegetables, then chop the kale and
beans and set aside.6 Warm most of the olive oil in a large frying pan over
medium heat. Add the pesto, spreading it over the pan. Stir
in the kale. Add the remaining olive oil, then add the
broccolini and beans, stirring briefly. Stir the quinoa and
lemon juice through, then remove from the heat.7 Divide the rocket and zucchini among two serving
bowls. Drizzle with a little extra olive oil, then top with
the pesto-tossed greens.8 Top with the avocado, sunflower seeds, pepitas,
spring onion and basil. Sprinkle with the salt and
pepper, add a lemon wedge to each bowl and enjoy.Pesto
115g (¾ cup) pine nuts
2 garlic cloves, peeled
¾ cup basil leaves, loosely packed
25g (1 cup) rocket (arugula) leaves
½ teaspoon Himalayan salt, or to taste
¼ teaspoon freshly ground black pepper
juice of 1 lemon
250ml (1 cup) mild-tasting olive oil1 Place the pine nuts in a food processor and pulse until
large crumbs form.2 Add the garlic, basil, rocket, salt, pepper and lemon
juice. Pulse until just combined.3 Add the olive oil and process until smooth.
The pesto is best made just before serving, but will keep in
the fridge for a day or two in an airtight container.