1 head of broccoli (approx. 500g)
1 large avocado
2-3 tablespoons of extra virgin olive oil
Juice of half a lemon
2 tablespoons toasted pumpkin seeds (pepitas), plus a few extras for topping
2 tablespoons currants
Freshly ground black pepper
Cut up the broccoli head into smallish bite size pieces. Include some of the stem but not all of it. Heat one tablespoon of olive oil in a pan on medium heat. Stir fry broccoli briefly – about two minutes, stirring continuously. You want to keep that lovely bright green colour and don’t want it soft. Remove from heat, pour into a large bowl and cool a little.
Mash the de-seeded avocado flesh in a small bowl, squeeze in the lemon juice and 1-2 tablespoons of olive oil. Grind in some black pepper and mix together.
When broccoli has cooled, carefully mix avocado with broccoli. I use two spoons for this. Add the pumpkin seeds and currants and give another short mix. Pour into a serving dish and sprinkle with reserved pumpkin seeds.
Best prepared just before serving – the avocado does not keep its colour if left sitting for too long.
