THE CONSCIOUS KITCHEN
PHOTOGRAPHY + STYLING PORTFOLIO
May 21, 2018
1/2 head broccoli
1/2 head cauliflower
1 1/2 cup frozen peas
1/2 cup fresh mint, roughly chopped
1/2 cup fresh parsley, roughly chopped
1 lemon, juice and zest
1/4 cup olive oil
1/4 teaspoon salt
2 garlic cloves, crushed
1 tablespoon fennel seeds
3/4 cup pumpkin seeds
100g goat feta
Break the broccoli and cauliflower up into florets.
Place the florets into a food processor and pulse until chopped. (be careful not to over do it.)
Place the broccoli, cauliflower and the remaining ingredients except for the feta, fennel seeds and pumpkin seeds, into a large bowl and mix well.
Heat a small frying pan over a medium heat and add the pumpkin seeds and fennel seeds.
Gently toast the seeds until fragrant and beginning to brown slightly.
Add the seeds to the bowl and mix gently.
Finally crumble the feta over the top.
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