Zingy Broccoli, Kale and Avocado Plate

This bright, zingy plate packs an incredible punch. Packed full of beautiful flavours, and it’s wonderfully healthy too. With fresh, zesty, juiciness from the lime, and a sharp kick from the chilli, this dish is one of my new favourites.

After a trip to the farmer’s market on Saturday, I got incredibly giddy and excited over all the fresh spring vegetables and bought some beautiful ingredients. One (slightly impulsive) purchase was a mega bag of curly kale, which honestly makes me quite nervous! I’ve never been much of a kale fan, but I’m on a mission to discover new tastes and ingredients. I WILL like kale (she tells herself repeatedly). Got to keep things fresh and exciting! Honestly, this dish is really exciting, and a great way to try kale if you’re not really a fan.

This dish is inspired by a beautiful side dish by Yotam Ottolenghi. The original version can be found here, along with some other fantastic dishes. I needed something a little more substantial for lunch, and didn’t fancy anything too heavy, so the addition of a smashed avocado and fried egg works really well. All the flavours marry beautifully together on the plate, especially the runny egg yolk with the Aleppo chilli flakes.Usually I would poach my eggs, but minimal washing up was my goal today!

Aleppo chilli flakes, also known as Turkish paprika, have a medium heat and add a wonderful fiery, yet earthy flavour to a dish.

See below for my slightly adapted version:

Broccoli, Kale and Avocado Plate (Serves 1)

  • 1 small head of broccoli, cut into small florets
  • 3 large, leafy stalks of green kale, stalks removed and leaves shredded.
  • 2 cloves garlic
  • 1/2 tsp cumin seeds
  • 1 tsp Aleppo chilli flakes (if you don’t have them, 1/2 tsp regular crushed chilli flakes, increase or reduce amount according to spice preference)
  • Salt and Pepper
  • 1/2 avocado
  • 1 egg
  • Juice of 1/2 lime
  1. Bring a saucepan of water to a boil (or boil a kettle) and blanch the broccoli for 90 seconds. Lift out broccoli with a slotted spoon. Leave to dry on a plate.
  2. Drop the kale into the boiling water, blanch for 30 seconds, then drain and refresh (with cold water). Give it a good shake in a colander again and set aside.
  3. Heat some olive oil (approx 1 tbsp) in a large frying pan on a high heat, then fry the garlic and cumin for about two minutes, stirring a few times, until the garlic turns light golden-brown.
  4. Add the kale and broccoli to the pan, season well with salt and pepper, add chilli flakes. Fry for 1-2 minute while keeping it constantly moving in the pan, then tip everything onto a plate. While frying, halve your avocado and place it on a plate. Crush lightly with a fork.
  5. Fry your egg in the same pan. Once cooked, place the egg on top of your broccoli and kale. Season your avocado, and squeeze the lime over the dish. Sprinkle a few more chilli flakes over if you wish.

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Enjoy! Love Becca x

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2 Comments Add yours

  1. That looks delicious:)

    Like

    1. Becca Bakes says:

      Thank you! x

      Like

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