Over on Instagram, I’ve started a new waste-free cooking series sharing ways to use all parts of fruits and vegetables that would typically end up in the garbage or compost bin.
It’s a similar concept to nose-to-tail eating, only with plant foods.
Most parts of fruits and vegetables are edible, it’s just a matter of getting a little creative in the kitchen and learning new ways to cook from root to stem.
This week I’ve made the yummiest broccoli stem salad. It’s fresh and crunchy, with a bit of tanginess, perfect for summer, and you can make it ahead and store it in the fridge.
If you’re a visual cook, you can find the recipe video here. And if you make any of my food waste recipes or try some of your own be sure to use the hashtag #useitallup!
Crunchy Broccoli Stem & Apple Salad
Serves four as a side
You will need for the salad:
- 1 head of broccoli
- 1 red onion – substitute with shallots for a milder flavour
- 1 apple – I like green because it’s tart, but any variety will work
- 1/3 cup of flaked almonds
For the dressing
- 2 tbsp Dijon mustard
- Half lemon
- 2 tbsp honey (you can sub with rice malt syrup or maple syrup)
- salt and pepper to taste
Instructions
- Finely chop the broccoli – don’t forget the stems and leaves – apple, and red onion, and add to a bowl with flaked almonds.
- You can store this in an airtight container in the fridge and leave the dressing separate until you’re ready to serve.
- Shake all the dressing ingredients in a jar and pour over the top of the salad.
- The salad and dressing will keep in the fridge for 3-4 days.
