In the video I did not have access to a food processor or mortal and pestle
so if you have one available make a pesto and it will save you a lot of time.
Ingredients
Broccoli
Green bean
Garlic
White wine. (optional)
Salt
Fennel (with the fronds if you can get it)
Green peppers
Courgettes
Spring onions
Fresh mint
Olive oil
Basil
Green olives
Chives
Rosemary
Salicorne (or any seaweed)
Jumbo Capers
Rocket
Lemon
1 Put a pot of water on the stove to boil
2 Cut the florets of the broccoli into small pieces.
3 Heat up a frying pan and add some olive oil. Sauté off the broccoli
florets and add the garlic.
4 When the broccoli is almost cooked add some white wine or water and continue
until the pieces still have a little bite to them.
5 Remove from the heat and allow to cool down so that it does not continue to
cook.
6 When the water is boiling drop the green beans into the water with a little
salt and cook until al dente. Put some ice in a bowl of water and strain the
boiling water off the beans and refresh the beans in the iced water so that
they keep there vibrant green colour.
7 Slice the courgettes lengthways into fine ribbons.
8 Slice the green peppers into fin strips.
9 Finely chop the spring onions.
10 Finely chop the chives.
11 For the pesto place, Oil, Mint, Rosemary, Basil and lemon zest and juice
into a food processor and process until a smooth pesto is achieved.
12 Lice the jumbo capers into quarters.
13 Chop up the salicorne.
14 In a large mixing bowl place all the ingredients and toss until all the salad
is nicely coated with the pesto.
15 Enjoy.