Spring Greens, Peppers & Tomato

This would make a great healthy supper recipe on its own with a slice of homemade bread, but it is equally good served with simple pasta or pizza dishes. A piece of fish on the side would also be good, but however you serve it, this broccoli, kale and red pepper salad is as wholesome and healthy as it is delicious... enjoy!


  • Couple of handfuls Broccoli
  • Some Kale
  • 1 Red Pepper
  • 1 or 2 Cloves Garlic
  • Fresh Red Chilli (optional)
  • Cherry Tomatoes
  • Red Onion
  • Basil
  • Lemon

I used some sprouting Broccoli and some Cavolo Nero – you could use any Broccoli / Kale / Cabbage / Spinach – ey type greens… Wash them

Finely slice a Red Pepper

Wash and halve the Cherry Tomatoes

Finely slice the Red onion

Chop the Basil

To get the salad ready – heat a frying pan with a little Olive Oil

Lightly fry the Peppers on a medium to high heat for a few minutes – leaving them to catch a little colour

After a couple of minutes – or when the Peppers are starting to soften; add the Greens and some crushed Garlic and stir fry for a couple of moments. If you like fresh Chilli – you could add some fine slices now…

After a couple of minutes when the Greens have wilted, and are ready to serve – drizzle them with the juice of half a Lemon

Serve the Peppers and Greens on a plate with a crunch of Black Pepper and then cover with chopped Tomatoes and sliced Onion

Drizzle with a little more Lemon (or Lime) Juice, or a teaspoon or two of Balsamic or Red Wine Vinegar; maybe a little Olive Oil too

This is a great salad to go with Tapas or Mezze style dishes… also good on the side with Pizza

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