Proving that salads do not have to be limp or boring, and can constitute a meal on their own! This is a salad that combines a mixture of flavours and textures, and contains everything you need and want in a meal. It’s a great winter meal as all the vegetables are in season and it’s a bit more substantial than your average salad.

As with most of my recipes, you could mix and match most of these ingredients; feel free to swap the pecans with any nuts or seeds; eggs with scrambled tofu or butter beans; or  add avocado, beetroot, tomato etc. The croutons make the recipe take a bit longer to prepare but I think the crunch makes it worth it. I would recommend always starting with super fresh spinach and good olive oil for the dressing. After that the sky’s the limit!

Serves 4

Ingredients:

1 bunch fresh spinach, washed and roughly chopped

1 handful fresh rocket, washed

1 handful fresh mint, chopped

4 eggs, hard boiled

1/2 head broccoli, chopped into bite-sized pieces and lightly steamed or boiled

1/2 cup pecans, toasted

2 slices wholegrain bread

1 tablespoon butter

1 tablespoon olive oil (or use all olive oil for a vegan option)

1 teaspoon garlic salt

Dressing:

2 tablespoons good quality olive oil

2 tablespoons white wine vinegar (or balsamic vinegar for a different approach)

1 teaspoon Dijon mustard

1/2 teaspoon salt

Juice of half a lemon

2 garlic cloves, crushed

1 teaspoon honey

 

To make the salad, add the cooked and cooled broccoli, salad leaves (whatever combination you choose) and pecans to a large bowl. Roughly chop the eggs and stir through.

Melt the butter and/or oil in an ovenproof dish. Chop the bread into cubes and toss through the hot oil with the garlic salt. Bake at 200 degrees until crispy and golden.

Allow the croutons to cool slightly, then stir through the salad.

Add all the dressing ingredients to a jar and shake until creamy. Season to taste. Toss through the salad along with any other ingredients you’ve opted for, and knock yourself out!