SAUTEED BROCCOLI, ZUCCHINI & BABY SPINACH


COOKBOOK: Super Food Ideas - Oct 2009

RATE: ❤️❤️❤️ 👌🏻💲

They asked me where is the dressing to this salad and I said there isn’t any. The dressing is the olive oil that is retained in the cooked zucchinis and garlic.

Sam said to me during the night that I should make more salads without a dressing because it was delicious! I think that says it all!

He described it as the best salad he’s ever had!

RECIPE

SERVE 4

500g broccoli, cut into florets

2 teaspoons of olive oil

3 cloves of garlic, crushed or chopped finely

1 large zuchinni, halved lengthways and sliced

60g baby spinach

Shaved parmesan cheese

  1. Bring a saucepan of water to the boil. Add broccoli and cook for 3 minutes or just tender. Drain.

  2. Heat oil in large frying pan over medium heat. Add garlic, cook for one minute or until fragrant. Add zucchini. Cook for 3 minutes or until tender. Add spinach and cooked broccoli. Cook, toss for one minute or until spinach is wilted. Spoon into a bowl. Season with salt and pepper. Top with parmesan and serve.

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