Being a grown-up wasn’t quite what I thought it would be. I thought it would be all home-cooked meals, cocktails and brunches. Whilst I’m a prolific bruncher, since moving to London I’ve been really terrible with cooking my own food. About 6 weeks ago I decided that I needed to at the very least start eating more vegetables to try and boost my immune system as we moved into winter. Off I went to my local grocer and picked up as much ‘strange’ fruit and veg as I could carry. This included everything from dragon fruit to tender stem broccoli which was a purchase inspired by an event Kristabel attended for Tenderstem®. Up until this point broccoli was my sworn enemy. I took my first bite expecting to wrinkle my nose in disgust but was hugely surprised – it was so fresh, with a hint of sweetness and a delightful crunch. When they got in touch and asked if I would create a recipe for them based on my Food Personality – developed by food psychologist Christy Fergusson I was really excited to see what I could do.
I N G R E D I E N T S.
- 200g Tenderstem Broccoli
- 1 x 400g can of butterbeans
- 1 medium butternut squash
- 100g bulgar/quinoa mix
- 100g feta
- 2 pre-cooked beetroots
- 50g pine nuts
- Maple Syrup
- Olive Oil
When I took the Food Personality quiz it was split evenly for me between The Adventurer who is willing to take culinary chances experimenting with new flavours and The Comforter who is focussed on comfort food to soothe the soul. This is an absolutely spot-on description of how I like to cook and develop recipes – the perfect recipe for me has to be sweet, salty, crunchy and nutty and this recipe is no exception. The versatility in cooking with veg is that it can be used for any occasion: lunch, snack, dinner, sharing or side dish. You could add meat, you could re-heat or you could eat cold – the options are endless.
M E T H O D.
- Pre-heat the over to 180 degrees
- Mix together 1 tablespoon of maple syrup (or honey if you don’t have maple) with equal amounts of olive oil
- Coat slices of butternut squash or pumpkin with the maple and oil mix using a pastry brush
- Cut beetroot into quarters and place on a baking tray alongside the butternut squash on a baking tray
- Roast the butternut and beetroot for 30-40 minutes turning after 15 minutes and re-apply maple mix to the butternut
- Simmer 100g of dried quinoa and bulgar wheat in 400ml of lightly salted boiling water until the water has boiled off
- Leave to stand for 5 minutes and then fluff up with a fork
- Mix drained cooked butterbeans in with the warm cooked quinoa and bulgar wheat
- Steam the Tenderstem for 4 minutes until slightly tender – the broccoli should be emerald green by this point
- Lightly toasted the pine nuts by adding into a dry frying pan on a medium heat. Watch them carefully as they start to taste bitter when they’re burnt
- Top with toasted pine nuts and 100g crumbled feta cheese and serve warm as a lunch or side to a larger meal
I really recommend taking their quiz to get a better understanding of your Food Personality as part of their Plates with Personality campaign. I think the results may just surprise you. I’ve created a Pinterest board of all my favourite Tenderstem Broccoli recipes if this doesn’t take your fancy.