Broccoli and Red Onion Salad with Parsley Vinaigrette
This broccoli and red onion salad with parsley vinaigrette is a great salad to make in winter when other salad vegetables are out of season.
Sarah Wilson’s Super-Greens Fondue
Use up your leftover leafy greens in Sarah Wilson's delicious cheesy super-greens fondue which is perfect for a night on the couch.
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Ingredients
- Coconut oil, olive oil, butter or ghee, for greasing
- 1 bunch silverbeet or other greens, finely chopped
- 1 onion, roughly chopped
- 2 cloves garlic, minced
- 1 ½ cups sour cream
- 2 cups grated vintage cheddar (or your favourite hard cheese)
- Sea salt
- Freshly ground black pepper
Method
- Preheat oven to 180⁰C and grease an ovenproof dish with oil, butter or ghee.
- Combine the greens, onion and garlic in a food processor and blitz until finely chopped (not puréed).
- Add the sour cream and half the cheese, and season to taste with salt and pepper. Blitz briefly to combine, then transfer to the prepared dish.
- Sprinkle with the remaining cheese and bake for 15-20 minutes, or until the cheese is melted and golden.
- Serve with fun dipping things such as carrot sticks, sliced cucumber, raw cauliflower, crackers or toasted bread.