Greek style Broccoli & Red Pepper Salad (V)

Now this is a lovely, fresh, healthy vegetarian salad that I love. There are so many different ways to make it, and many things you can add. Once you have the left the lightly steamed broccoli to dry out a little it is ready to take on so many different flavours. Here I have added peeled red peppers from a jar. You can, of course, do this yourself by holding a pepper over a naked flame with tongs until blackened and peel off the skin, but I had some in a jar so used those.

I made this in a Greek style because I was serving it with a Spanakopita (recipe here) and it was delicious.

Ingredients:

1 small head broccoli
2 red peppers (from a jar), peeled and chopped
handful kalamata olives, stoned and sliced

Dressing:
3 tbsp. olive oil
1 tbsp. white wine vinegar
juice of 1 lemon
1 tbsp. honey
1/2 clove garlic, grated
salt & pepper

Method:

First, cut the broccoli into florets, then cut the stalks finely and separate the mini florets at the ends. Pop into a steamer and steam for 3 minutes. Then tip onto a clean tea towel to dry out a little. Put into a bowl with the chopped red pepper and sliced olives.

Whisk the dressing ingredients together and add to the vegetables. Stir well and serve. Try with a little crumbled feta over the top. Delicious! Holds its own as a vegetarian lunch or can be a side dish.

Guyanese Mango Chilli Sauce

Now considering I used a Scotch Bonnet chilli in this - its not that hot. It does have a bit of a kick though which works so well with the sweet mango and can be served with (as I've found) pretty much anything!

Its a simple but different sauce from the usual red chilli sauces you get too, as its yellow.

Ingredients:

1 large green mango (or 2 small), peeled and chopped
2 garlic cloves, peeled and chopped
1 scotch bonnet chilli
1/2 tsp. salt or to taste
1 tsp. cumin powder
1 cup water
1 tbsp. vinegar
pinch pepper

Put mango, garlic and chilli into a food processor with half cup water and blend until smooth. Put into a small saucepan and bring to the boil.

Keep boiling hard for 20 minutes. Then add another half cup of water, a pinch of salt & cumin. Reduce heat and simmer until mango is soft and cooked through; about another 15 minutes. Add vinegar with a little pepper and simmer for 5 more minutes. Pour into a bowl and chill. The sauce will thicken up when it has cooled.