Gluten Free | Low Carb
Guess what, greens don’t have to be boring! The Broccolini, Fennel & Hazelnut Salad is simple yet nutritious recipe, that is high in vitamin A for healthy skin, Vitamin C for immunity as well as fibre to promote gut health and liver detoxification. The crunch of the hazelnuts, kick of the fennel and creaminess of the ricotta add just enough depth to a side of greens that can be paired with any meal.
1 bunch broccolini
¼ red chilli
½ cup hazelnuts, toasted
¼ cup ricotta cheese (optional)
2 tablespoons Extra Virgin Olive Oil (EVOO) ½ tablespoon maple syrup
1 lemon, zested then juiced
Pinch of sea salt
Remove the tough ends of the broccolini then place in a pot of boiling water on the stove. Cook for 10 minutes or until a knife can easily be cut through the broccolini stalk. Use a strainer to remove excess water from the pot.
In the meantime, finely slice the fennel and chop the chilli. Set aside.
Toast the hazelnuts in a pan over very low heat on the stove or on a tray in the oven, until the nut reaches a golden-brown colour (approximately 5-8 minutes). The hazelnuts with toast rapidly, so continually check to ensure they are not burning.
For the dressing, whisk together the EVOO, maple syrup, lemon zest/juice and salt.
Place the broccolini on a serving plate and throw the fennel, hazelnuts, ricotta and chilli on top. Drizzle the salad with the dressing before serving. Enjoy.