The Brassica Growers Association is hoping in a two-year campaign to raise awareness and educate consumers on the importance of eating brassica vegetables like broccoli, kale, swede, brussels sprouts, turnips, cauliflower, spring greens and cabbages.
Low in calories and full of nutrients Women Talking would like to share a few tasty recipes to reintroduce these healthy vegetables into your diet.
A twist on the classic coleslaw, why not try a Cabbage and Fennel Slaw – perfect for shaking up a boring salad, or adding as a side dish to a BBQ or picnic.
Cabbage and Fennel Slaw
Preparation time: 10 minutes, plus chilling time
Small head of red cabbage, shredded into
1 large fennel bulb, trimmed, halved and sliced thinly
2 large carrots, grated (squeeze out excess moisture using clean tea towel or kitchen towel)
4 spring onions, trimmed and chopped
1 teaspoon grated fresh ginger
50ml fresh orange juice
2 tablespoons extra virgin olive oil
2 tablespoons cider vinegar
Salt and pepper, to season
1. In a large bowl, mix
together the cabbage, fennel, spring onions and carrots
2. Now whisk the ginger, orange juice, oil and vinegar in a separate bowl, adding the salt and pepper once combined
3. Pour the dressing over the vegetables and toss to ensure the whole mix has been coated thoroughly
4. Cover with cling film and put in the fridge to chill for 20/30 minutes
5. Mix again before serving
There’s also our Roasted Broccoli and Cauliflower with Lemon and Garlic, which makes the most of the flavoursome summer produce still available.
Roasted Broccoli and Cauliflower with Lemon and Garlic
Preparation time: 10 minutes
Cooking time: 30 minutes
1 head of broccoli, broken into small
1 large head of cauliflower, broken into small florets
3 tablespoons olive oil
4 garlic cloves, sliced thinly
2 lemons, sliced thinly
Salt and pepper, to season
1. Preheat your oven to
2. Mix all of the ingredients in a large bowl until coated in the oil
3. Tip them out onto a baking tray – you may need two.
4. Roast in the oven for 25 to 30 minutes, tossing the vegetables halfway through cooking time.
5. Remove from the oven once they are brown and tender.
6. Serve immediately!
With kale such a popular ingredient at the moment, we’ve got a Kale Tabouli Salad recipe which also uses quinoa, for a wholesome and nutritious dish full of flavour from sundried tomatoes and fresh herbs – a must try!
Kale Tabouli Salad
Makes approx 500g of salad
60g dry quinoa
125ml boiling water
Bunch of kale, sliced
1 small onion, diced finely
Juice of one lemon
Tablespoon olive oil
Handful chopped flat parsley
100g sundried tomatoes, chopped
Pinch of salt
1. Cook quinoa according
to the packet instructions
2. Heat some of the oil in a pan on a medium heat. Add the kale and salt, and sauté until the kale changes colour to a brighter shade of green
3. Transfer to a large bowl and leave to cool
4. Pour the lemon juice into a small bowl and tip in the onion. Leave to marinade a little
5. Combine the quinoa, parsley and tomatoes with the kale, mixing thoroughly
6. Add olive oil to the lemon juice and onion, then whisk up and pour into the kale and quinoa mix
7. Toss all of the ingredients together and serve immediately
Tip: If you want to prepare the tabouli ahead of time, don’t add the dressing until just before you’re ready to serve.